Recipe Name: Dutch Split Pea Soup (Snert)
Key Ingredient: green split peas
Preparation: cook; blend
Cuisine: Dutch
Source: Shirley Schmeer
Food Group: vegetables
Meals: lunch; dinner
Courses: main; soup
Temperature: hot
Prep. Time: 1:00
Elapsed Time: 5:00
Servings: 12
1 16 ounce bag green split peas
1 smoked ham hock
1 pork chop
4 slices thick-cut bacon, diced large
1 32 ounce chicken stock
8 cups water
1 bay leaf
2 teaspoons salt
1 celeriac (celery root), cubed into large chunks
1 carrot, chopped into large chunks
1 leek, sliced into large slices
1/2 large onion, chopped into large pieces
3 stalks celery with leaves, chopped
1-1/2 potatoes, diced large
1 teaspoon nutmeg
Rookworst or kielbasa
In a large Dutch oven or stock pot, combine split peas, ham hock, pork chop, bacon, chicken stock, water, bay leaf and salt. Bring to a low boil. As foam forms, remove with a slotted spoon. Continue cooking at a low boil for 2 hours. Remove ham hock and pork chop. Shred meat. Set aside.
Add vegetables. Cook 2 hours more or until vegetables are very tender. Remove from heat. Blend with an immersion blender. Add nutmeg and salt, to taste. Add shredded pork chop.
Serve with sliced rookworst or kielbasa. Refrigerate or freeze any leftovers.