Erwtensoep / Snert / Pea soupCourse: Soups
250 gr split peas
1 liter of water
1 beef stock cubes
125 gr celeriac
0.5 potato (250 gr)
0.5 smoked sausage (275 gr)
150 gr shoulder pork chop
- Bring 2 liters of water to the boil with the stock cubes and split peas. Add the pork shoulder in its entirety. Let it simmer for about 1 hour, stirring occasionally.
- Meanwhile, peel the carrot, potato and celeriac and cut into cubes of about 1 cm. Cut the leek into rings and wash them well. Peel the onion and cut it into small pieces.
- After about 1 hour of cooking you will notice that the split peas begin to fall apart and a green mass is formed. Some split peas will break sooner or later than others. Stir well a few times to speed this up.
- Remove the shoulder chops from the pan, cut into pieces and add to the soup along with the chopped vegetables and potato. Let the soup simmer for about another hour and a half until the vegetables and potato are cooked and have shrunk a bit. Cut the smoked sausage into slices and stir it into the pea soup during the last few minutes and heat through. Season the pea soup with a little extra salt and pepper, if desired.