Snert (Dutch Split Pea Soup) 🫛

Méthode

1. 1

   Bring soaked peas, pork belly, chop and stock cube to a boil in the water, then reduce to a bare simmer for 45 minutes, skimming once or twice.

2. 2

   Add celery, carrot, potato, onion, leek and celeriac; simmer another 60-75 minutes until the peas have collapsed completely.

3. 3

   Fish out the pork, shred the meat, discard skin and bone, and return it to the pot.

4. 4

   For a rustic bowl, leave as is; for the velvet version, pass half the soup through a sieve or blend briefly.

5. 5

   Season hard with pepper — snert should taste of smoke and earth, not salt.

6. 6

   Serve very hot with sliced smoked sausage floated on top and a thick slice of bread with butter.