Snert – Dutch Pea Soup
Prep:15 m
Cook:3 h
Total:3 h 15 m
Servings:5
Cuisine:Dutch 🇳🇱
Course:Lunch Dinner

Snert – Dutch Pea Soup

Evelina

  

This is the ultimate, mouthwatering winter soup that will warm your soul and give you farts strong enough to force you to self-distance properly.

Ingredients:

  • 1.5 l broth;
  • 200 g dried green split peas;
  • 100 g bacon;
  • smoked sausage;
  • 150 g onion;
  • 150 g carrot;
  • 150 g potato;
  • 150 g celery;
  • 150 g leek;
  • salt;
  • pepper

Steps:

  1. Soak the split peas in cold water – ideally overnight or at least for some five hours.
  2. Add rinsed and drained peas to a large soup pot.
  3. Add some cubed bacon and the broth. Bring the soup to a boil, then simmer.
  4. Chop the vegetables into small cubes. Add them to the soup, along with salt and pepper and cubed smoked sausage.
  5. Simmer the soup until the split peas fall apart. The SPA procedure should take about two to three hours. Stir the soup occasionally.
  6. It’s usually served with bread, but I find it bizarre to eat potatoes and peas with bread. It’s as insane as serving pasta with bread. Yikes. Those Italians and Dutchies are equally sick.

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