Best 2 Snert Split Pea Soup Recipes

Snert split pea soup is a hearty and flavorful soup that is perfect for a cold winter day. It is a traditional Dutch soup that is made with a variety of ingredients, including split peas, vegetables, and meat. Snert split pea soup is a delicious and satisfying meal that is sure to please everyone at your table. There are many different recipes for snert split pea soup, so you can find one that suits your taste.

Let's cook with our recipes!

SNERT (SPLIT PEA SOUP)

Snert (Split Pea Soup) image

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

Provided by carmel

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 7h30m

Yield 8

Number Of Ingredients 17

Ingredients

1 (14 ounce) bag dried split peas
1 ham hock
3 slices bacon, chopped
2 (14.5 ounce) cans chicken broth
3 ½ cups water, plus more as needed
4 small potatoes, peeled and diced
2 carrots, peeled and diced
1 leek, diced
½ large onion, diced
2 stalks celery with leaves, stalks diced and leaves chopped
1 clove garlic, diced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (1 pound) package smoked sausage, sliced

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.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g

SNERT (DUTCH SPLIT PEA SOUP)

Snert (Dutch Split Pea Soup) image

This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.

Provided by SandraS

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 3h26m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound bone-in gammon (cured pork leg)
2 (14 ounce) bags dried split peas
8 ounces pork belly
1 small celeriac (celery root), peeled and chopped
2 leeks, sliced into 1/2-inch rings
2 small onions, chopped
1 carrot, chopped
1 smoked sausage
1 bunch fresh celery leaves, chopped
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 538.9 calories, Carbohydrate 74.6 g, Cholesterol 42.4 mg, Fat 9.7 g, Fiber 28.5 g, Protein 41.5 g, SaturatedFat 3 g, Sodium 864.9 mg, Sugar 12.4 g

Tips:

Use good quality split peas. Dried split peas are best, as they have a longer shelf life and a more intense flavor than canned or frozen peas.
Soak the split peas overnight before cooking. This will help them to cook more evenly and quickly.
Use a flavorful broth. Chicken broth, beef broth, or vegetable broth can all be used to make snert. The type of broth you use will affect the overall flavor of the soup.
Add plenty of vegetables. Snert is a great way to get your daily dose of vegetables. Add as many different vegetables as you like, such as carrots, celery, onions, potatoes, and leeks.
Season the soup well. Snert should be flavorful and well-seasoned. Add salt, pepper, and other spices to taste.
Serve with crusty bread or crackers. Snert is a hearty and filling soup that is perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Snert is a delicious and versatile soup that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a very affordable meal. If you are looking for a new and flavorful soup to try, snert is a great option.