Entree: Netherlands – Friesland – Snert with Rookworst (Thick Dutch green split-pea soup with smoked sausage and pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) green split peas, rinsed and picked over
- 10 cups (2.4 L) water or low-sodium chicken stock
- 1 smoked pork hock, approx. 1.5 lb (700 g)
- 12 oz (340 g) rookworst, sliced
- 6 oz (170 g) smoked bacon, diced
- 1 large onion, finely chopped
- 1 large leek, white and light green parts only, thinly sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced (about 8 oz / 225 g)
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 g) coarse sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper, adjust to taste
- 1 tbsp (15 ml) vegetable oil or butter for sautéing

Instructions

1. In a large heavy-bottomed pot, heat the oil or butter over medium heat and add the diced bacon. Cook until the fat renders and the bacon begins to brown, about 5 minutes.
2. Add the chopped onion, leek, carrots, and celery to the pot and sauté until softened, about 6–8 minutes.
3. Stir in the rinsed split peas, potato, bay leaves, and thyme. Add the smoked pork hock and pour in the water or chicken stock.
4. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer, stirring occasionally, until the peas break down and the soup is very thick, about 1.5–2 hours. Add more water or stock if it becomes too thick for your preference.
5. Remove the pork hock to a plate and let cool slightly. Shred the meat, discarding skin and bone, and return the shredded pork to the pot.
6. Stir and smash some of the peas and potato against the side of the pot with a ladle to achieve a creamy texture; continue to simmer 5–10 minutes to meld flavors.
7. Add the sliced rookworst to the soup and simmer until heated through, about 5–7 minutes. Adjust seasoning with salt and pepper and stir in the chopped parsley.
8. Serve very thick with rye bread and mustard if desired.