Snert (Frisian pea soup)


Ingredients:

2 liter water convert conversion

500 gr convert conversionsplit pea

2 potatoes

2 large onions

100 gr convert conversioncelery turnip

1 small winter carrot

1 leek

(celery) salt

2 pork chops

3-5 slices unsmoked streaky bacon

(rye bread)

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - Frisian recipe, one-pot recipe

How to prepare:

Wash the split peas in a colander until the water remains clean.

Bring the water with the split peas to a boil. Dice potatoes, onions, celery turnip and winter carrot and slice the leek completely (keep white and green separate).

Add half of each vegetable and the green part of the leek photo recipe. Flavour with salt. Turn the heat as low as possible or use a flame dispenser. Simmer over very low heat for at least 2 hours. Stir regularly.

Add the other half of the vegetables, the sliced pork chops and cubed bacon. See if you have to add (celery)salt and simmer for another hour photo recipe.

Delicious served with rye bread which you can eat with the unsmoked streaky bacon ("Frysk roggebrea mei spek"). Frisian peasoup tastes even better the next day (or freeze the soup for later).

If made right, you can place a wooden spoon straight up in the soup pan without falling.

First published: April 12, 2003, Netherlands
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