Dutch Split Pea Soup Erwtensoep Or Snert Food

ERWTENSOEP - DUTCH SPLIT PEA SOUP

Steps:

• In a strainer, rinse the split peas very well, until the water runs clear.
• Add the split peas to a large, heavy bottomed pot. Stir in the water. Bring to a boil, cover, turn down the heat to medium-low, and simmer for 1 hour.
• Uncover and stir in the carrots, celery, onion, leeks, potatoes, parsley, and vegetable bullion cubes. Cook for about 20 minutes, until the vegetables are tender.
• Stir in the sausage.
• Cook and refrigerate over night. Reheat and check for seasoning, adding salt and pepper if necessary. Serve with warm buttered bread.

SNERT (SPLIT PEA SOUP)

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

ERWTENSOEP - DUTCH PEA SOUP

Steps:

• Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
• Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

DUTCH SPLIT PEA SOUP

Steps:

• Wash and sort peas.
• Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
• Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
• Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
• Remove the onion and bay leaf.
• Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
• (I like to leave a little bit not pureed for texture).
• Add potatoes, ham, sausage.
• leek and celery.
• Simmer uncovered about 25-35 minutes, or until potatoes are tender.
• Taste for seasoning and garnish soup with chopped parsley before serving.