Traditional Dutch Pea Soup - Erwtensoep (Snert)
300 g green split peas
2 litres water
400 g pork shank (knuckle) on the bone (varkenskluif)
1 pig’s trotter, split lengthwise
100 grams of fat belly of pork in 2 cm cubes
75 grams smoked bacon
1 large potato, cubed
1 brown onion, cut into quarters
2 leeks, in rings
½ celeriac, cubed
3 stalks of celery with green tops, chopped
2 vegetable stock pots or
2 tbsp vegetable bouillon powder
1 smoked (farmers)sausage
Matheson *2, Unox *1 or Hema in NL *1
or a few smoked bockworst *2
pepper
salt
1 tbsp sambal oelek (optional) *2
2 litres water
400 g pork shank (knuckle) on the bone (varkenskluif)
1 pig’s trotter, split lengthwise
100 grams of fat belly of pork in 2 cm cubes
75 grams smoked bacon
1 large potato, cubed
1 brown onion, cut into quarters
2 leeks, in rings
½ celeriac, cubed
3 stalks of celery with green tops, chopped
2 vegetable stock pots or
2 tbsp vegetable bouillon powder
1 smoked (farmers)sausage
Matheson *2, Unox *1 or Hema in NL *1
or a few smoked bockworst *2
pepper
salt
1 tbsp sambal oelek (optional) *2
Wash the peas and soak in water for 24 hours.
In a large pan slowly cook the pork on the bone in water, until it falls of the bone.
Add more water, if the pork is no longer covered.
Leave the peas in the soaking liquid.
Add some of the pork liquid and bring the peas to the boil.
Boil rapidly for about 10 minutes, scooping off all scum.
When the liquid is clear, add the peas with the cooking liquid to the pork pan.
Keep simmering for at least another hour.
Put the vegetable stock pots and all the vegetables into the pan
and continue simmering until everything is soft.
Take the pork out of the pan and remove all meat of the bone.
Mash all the vegetables and the peas together, until it has a smooth consistency.
Put the pork meat back into the soup.
Add the smoked pork sausage and all bacon to the pan.
Cook for a further ½ hour. Season with salt, pepper (and sambal) to taste.
Take the smoked pork sausage out of the soup and cut into bite size pieces.
Ladle the soup into plates and devide the rookworst over de plates.
Serve hot.
In a large pan slowly cook the pork on the bone in water, until it falls of the bone.
Add more water, if the pork is no longer covered.
Leave the peas in the soaking liquid.
Add some of the pork liquid and bring the peas to the boil.
Boil rapidly for about 10 minutes, scooping off all scum.
When the liquid is clear, add the peas with the cooking liquid to the pork pan.
Keep simmering for at least another hour.
Put the vegetable stock pots and all the vegetables into the pan
and continue simmering until everything is soft.
Take the pork out of the pan and remove all meat of the bone.
Mash all the vegetables and the peas together, until it has a smooth consistency.
Put the pork meat back into the soup.
Add the smoked pork sausage and all bacon to the pan.
Cook for a further ½ hour. Season with salt, pepper (and sambal) to taste.
Take the smoked pork sausage out of the soup and cut into bite size pieces.
Ladle the soup into plates and devide the rookworst over de plates.
Serve hot.
*1 – available from supermarkets, online from Dutch product websites and Amazon
*2 - available from Waitrose, Tesco, Sainsbury and Asian delicatesses
