Dutch Split Pea Soup
Packed with flavor, the Dutch version of split pea soup (known as snert), is one of the signature dishes of the Netherlands. During the cold winters, small food and drink stalls called “koek en zopie” spring up along frozen canals serving snert to ice skaters. It’s a real treat and easy to make!
- 1 lb dried split peas
- 8 C low-sodium chicken broth, more as needed
- 1 med onion, diced
- 1 ham hock
- 1 bay leaf
- 2 tsp salt
- 1 1/2 tsp black pepper
- 8 slices bacon, cooked & crumbled
Place peas in a colander and rinse, picking through and discarding any shriveled peas or other debris. Transfer peas to a large saucepan. Add chicken broth and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Add onion, ham hock, bay leaf, salt and pepper, stirring to combine. Cook, stirring often to prevent burning, until peas are very soft and creamy, about 40 minutes. (Add additional broth or water if soup begins to thicken too much and stick to bottom.) Remove from heat. Take out ham hock, and pull off meat; chop and return ham to soup. Ladle soup into bowls and garnish with bacon. Serve hot.
- Makes 8 servings.