Snert (Dutch Split Pea Soup)

Ingredients

• 1 L water
• 150 g dried green split peas
• 50 g pork belly or bacon
• 50 g pork chop
• ½ vegetable bouillon cube
• 1 celery stalks
• 1 carrots
• ½ potato
• ½ onion
• ½ leek
• ½ cup celeriac
• ½ lb smoked sausage (rookworst preferred)
• 0 salt (optional)
• 0 black pepper (optional)
• 0 celery leaves (optional)

Steps

1. In a large pot, combine water, split peas, pork belly/bacon, pork chop, and bouillon cube. Bring to a boil, then reduce heat to a simmer, cover, and cook for 45 minutes, skimming foam.
2. Remove the pork chop, debone, thinly slice the meat, and set aside.
3. Add chopped celery, carrots, potato, onion, leek, and celeriac to the soup. Return to a boil, then simmer uncovered for 30 minutes, adding water if needed.
4. Add the smoked sausage to the soup and continue to simmer for the last 15 minutes of cooking.
5. Remove the pork belly/bacon and smoked sausage. Slice thinly and set aside.
6. If desired, purée the soup with an immersion blender for a smoother consistency. Season to taste with salt and pepper.
7. Return the sliced pork chop and most of the sliced pork belly/bacon and smoked sausage to the soup. Reserve some sausage slices for garnish.
8. Serve hot in bowls, garnished with reserved smoked sausage slices and chopped celery leaves, if using.