Known as snert, the Dutch version of Split Pea Soup is one of the signature dishes of the Netherlands. During the winter months, you’ll find small food and drink stalls called koek en zopie springing up along frozen canals, serving up warm bowls of snert to ice skaters. Now you can enjoy this easy recipe at home!
Prep time: 5 minutes. Cook time: 42 minutes.
Makes 8 servings.
- 1 pound dried split peas
- 8 cups low sodium chicken broth
- 1 medium onion, diced
- 1 ham hock, about 1 pound
- 1 bay leaf
- 2 teaspoon salt
- 1½ teaspoon pepper
- 8 slices of bacon, cooked and crumbled
HOW TO MAKE:
Clean and rinse peas; place in medium stockpot with chicken broth. Bring to a boil over high heat; then reduce to low and simmer 10 minutes. Add onion, hock, bay leaf, salt and pepper; stir to combine. Reduce heat to low and cook about 40 minutes until peas are soft and creamy, stirring often to prevent burning and adding water or additional broth if soup thickens too much. Remove ham hock; pull meat off, chop and add back to soup. To serve, ladle into bowls and garnish with bacon.
Excellent with chilled beer and big chunks of crusty bread.