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Loading...A classic Dutch winter staple, this thick and hearty split pea soup is built on a slowly simmered smoked ham hock for deep, savory flavor. Celeriac, leeks, and potatoes add rustic body, while smoked sausage is warmed through at the very end for a traditional finish.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 62 gCarbs
- 22 gFiber
- 9 gSugar
- 38 gProtein
- 1180 mgSodium
- 1150 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Soup Base
- 1 lb (450 g) dried green split peas, rinsed and picked over
- 1 meaty smoked ham hock (about 1.5 lb / 680 g)
- 8 cups (2 L) cold water
- 2 dried bay leaves
- 1 tsp dried thyme
For the Vegetables
- 1 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 leeks, white and light green parts only, sliced and rinsed
- 2 medium carrots, diced
- 1 small celery root (celeriac), peeled and diced
- 2 medium Yukon Gold potatoes, peeled and cubed
For Finishing and Serving
- 12 oz (340 g) smoked sausage (such as rookworst), sliced into 1-inch rounds
- 2 tbsp chopped fresh flat-leaf parsley
- Coarse sea salt and freshly ground black pepper, to taste
- Dark rye bread and coarse-grain mustard, for serving
Directions
- Rinse the split peas under cold water, place in a large bowl, cover with several inches of cold water, and soak for at least 4 hours or overnight. Drain well and set aside.
- In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the leeks and carrots and cook 3 minutes more until just tender.
- Add the drained peas, ham hock, celery root, potatoes, bay leaves, thyme, and 8 cups of cold water. Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Reduce the heat to low, partially cover, and simmer gently for 75 to 90 minutes, stirring occasionally, until the peas have completely broken down and the soup is thick, creamy, and porridge-like.
- Remove the ham hock to a cutting board and let cool slightly. Strip the meat from the bone, discard any fat or gristle, shred the meat, and return it to the pot.
- Stir the smoked sausage rounds into the soup and simmer uncovered for 8 to 10 minutes until the sausage is plump and heated through.
- Remove and discard the bay leaves. Season the soup with salt and pepper, tasting carefully first since the ham and sausage contribute significant saltiness.
- Ladle into warmed bowls, sprinkle generously with parsley, and serve immediately with thick slices of dark rye bread and a spoonful of coarse mustard on the side.
Cook’s Notes
- Authentic snert should be so thick a spoon nearly stands upright; if yours is thinner, simmer uncovered for the last 15 minutes or mash some peas against the pot wall to thicken.
- Many Dutch cooks swear snert tastes even better the day after it is made, so consider preparing it a day in advance and reheating gently for deeper flavor.
- If celery root is unavailable, substitute with 2 extra stalks of celery plus a small peeled parsnip for a similar earthy depth.
- Choose a smoked ham hock with plenty of meat for the richest broth; a small smoked ham shank is a fine substitute.
- For a truly traditional presentation, serve alongside roggebrood (dense Dutch rye bread) and piccalilli or Zaanse mosterd (coarse-grain mustard).
