Snert (Dutch Split Pea Soup)
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic, comforting Dutch specialty offering a rich tapestry of deep flavours and a velvety, thick texture.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Gather the ingredients.
- 2In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
- 3Remove the pork chop, debone, and thinly slice the meat. Set aside.
Nutrition
- Calories
- 76
- Protein
- 7.1g
- Carbs
- 3.7g
Recommended Equipment & Products
- Immersion blender
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To achieve the signature thick, rich texture of Snert, ensure you cook the peas until they are completely soft and breaking down, stirring occasionally to stop the soup catching on the bottom of the pan. Serve the soup with slices of toasted rye bread and a little mustard on the side, exactly as they do in Holland.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic, comforting Dutch specialty offering a rich tapestry of deep flavours and a velvety, thick texture.
