Dutch Pea Soup (Snert)
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Zubereitung
Dutch pea soup (snert) is a traditional soup that’s especially popular during the colder months and is considered a real winter dish. Slow cooking allows the flavors to meld and the peas to break down, creating a soup that’s often so thick that a spoon can stand upright in it. It’s best made a day ahead and served with rye bread and bacon.
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In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, combine split peas, celeriac, leeks, carrot, broth, and pork hock. Cover the pot with the lid and bring to a boil. Reduce heat to low and simmer peas for 1 hour 30 minutes until they are tender and start to fall apart.
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After 1 hour, remove pork hock from the pot and shred it; discard the bone. Return shredded pork to the pot and stir to combine. Place smoked sausage on top of the soup and continue to simmer for another 20 minutes.
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Remove sausage from the pot, slice it, and stir it back into the soup. Stir in the parsley and season the soup with salt and pepper. Cool, then cover the pot and refrigerate overnight.
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The next day, reheat the soup over medium-low heat, stirring occasionally. If the soup is too thick, add an extra cup of water and rewarm, stirring with a wooden spoon and scraping the bottom of the pot. Ladle into bowls, garnish with more parsley and serve.
Note: Adding the vegetables with the split peas results in a smooth soup. For a chunkier texture, add the vegetables when adding the sausage. This keeps them intact and slightly crunchy.
