Snert (Dutch pea soup)

Snert (Dutch pea soup)

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  • 6
  • Easy
  • 15 minutes, plus 12 hours’ soaking time
  • 3 hours
  • Eikendal Janina Chardonnay 2010


  • 2 cups split green peas
  • 1 pig’s trotter (or eisbein)
  • 200 g bacon, cut into squares
  • 400 g potatoes, sliced
  • 1 t salt
  • 1 stalk celery, diced
  • 1 bunch celery greens
  • 2 leeks, sliced
  • 4 frankfurters (or 1 Dutch sausage)
  • 2 onions, sliced

Cooking Instructions

Wash the peas, then place them in a large saucepan and cover with 2 litres water. Soak for 12 hours, then boil gently over a medium heat for at least 2 hours.

Add the trotter or eisbein and bacon and cook for another hour.

Add the potatoes, salt, celery stalk and leaves and leeks and cook until the vegetables are tender and the soup thick.

Add the Frankfurters or Dutch sausage during the last 10 minutes of cooking.

Cook’s note: The longer the soup simmers, the better the taste – three hours is the traditional cooking time, but it tastes even better when eaten the following day.

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