Split Pea Soup (Snert) Dutch Pea Soup
Try this Split Pea Soup (Snert) Dutch Pea Soup recipe, or contribute your own. "Soup" and "Slow cook" are two of the tags cooks chose for Split Pea Soup (Snert) Dutch Pea Soup.
0 people want to try | 10 have favorited
|500 gramsplit peas; (2 1/2 cup)|
|1 piecegammon with bone or pork hock or spareribs or two; (500g)|
|100 gramsalt pork; Dutch "sauerkraut bacon" (not smoked) preferrably with rind|
|1 packagesmoked sausage; (Rookworst)|
|2 largeonions; Coarsly chopped|
|1 largecarrot; Coarsly chopped|
|1 bulbceleriac; selderieknol (celery bulb)|
|1 dashpepper and salt to taste|
|2 litersWater; water to start with (8 cups/4pints)|
|1 loafbread; or rye bread|
Split Pea Soup (Snert) Dutch Pea Soup Preparation
Rinse the split peas in a sieve under the running tap. You do not need to let them soak in water. Bring water to the boil with the peas, gammon and bacon. Let it boil and skim off the floating scum. Pour off, rinse again and put peas and meat back on the fire with clean water.
While peas and meat are gently cooking you prepare the vegetables: Cut the skin of the celeriac, peel the potatoes, and dice celeriac and potatoes. Peel the carrot and dice it. Cut the leeks and wash them. Add the vegetables to the pan and let simmer until the peas are done (one and a half to two hours, the split peas must be broken).
Take the meat out of the pan, remove rind and bones, and cut it in small pieces. Return the meat to the pan. Wash the sprigs of celery, and chop or cut the leaves. Twenty minutes before the end of cooking add the whole smoked sausage and the celery. Taste, finish off with pepper and salt.
The pea soup is still fairly liquid. Let it cool completely and reheat it the next day, or freeze in portions. When you want to freeze the soup, add the smoked sausage when reheating, or divide the sausage in equal quantities over the portions.
Take care when you reheat the soup to do this very gently. To serve: In large bowls, with bread. Older cookbooks (nineteeth century) prescribe toasted white bread, later cookbooks rye bread (pumpernickel), with "katenspek" or other cooked and smoked streaky bacon. And no one will punish you if you use French bread instead.
For those of you who want to know more about contemporary Dutch cooking: Recently the cookbook Dutch cooking, The new kitchen by Manon Sikkel and Michiel Kl?nhammer has appeared (ISBN 90 230 1127 9, ed. Gottmer/Becht, Haarlem, 2003).
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Split Pea Soup (Snert) Dutch Pea Soup Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven