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Snert (Split Pea Soup)

4

450 min

Snert (Split Pea Soup)

Snert (Split Pea Soup) Photo 1

Time

450 min

Serving

8 persons

Calories

487

Rating

4.00★ (54)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • bag dried split peas: 1 piece (14 ounce)
  • ham hock: 1 piece
  • slices bacon: 3 piece (chopped)
  • chicken broth: 2 cans (14.5 ounce cans)
  • ½ cups water: 3 piece (plus more as needed)
  • potatoes: 4 piece (diced)
  • carrots: 2 piece (diced)
  • leek: 1 piece (diced)
  • onion: 0.5 piece (diced)
  • stalks celery with leaves, stalks diced and leaves: 2 piece (chopped)
  • clove garlic: 1 piece (diced)
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • thyme: 0.5 tsp (dried)
  • ground nutmeg: 0.5 tsp
  • ground cloves: 0.25 tsp
  • smoked sausage: 1 pack (1 pound pack, sliced)

Metric Conversion

Stages of cooking

Snert (Split Pea Soup) Photo 21
Snert (Split Pea Soup) Photo 32
Snert (Split Pea Soup) Photo 43
Snert (Split Pea Soup) Photo 54
  1. Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
    Snert (Split Pea Soup) Photo 2
  2. 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.
    Snert (Split Pea Soup) Photo 3
  3. 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.
    Snert (Split Pea Soup) Photo 4
  4. 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 (Split Pea Soup) Photo 5

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