Snert

(Picture from http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm).

Erwtensoep, Dutch Pea Soup, Snert. My kind of soup.

You can find about a million recipes on the ‘net, and I don’t really follow any one of them. Because why, I never can find celeriac (which many recipes call for) when I need it, and I use whatever pork catches my eye at the time of shopping. I’ve even made it with left over eisbein (BTW, the Nag’s Head in Noordhoek makes the only eisbein in the country worth ordering, IMO. If you know of other great eisbein places, let me know). And Tanya doesn’t like sausage, so that may or may not go in, depending on how strongly I’m feeling like soz at the time. Also, I’m not brave enough to try to sneak a pig’s foot or two into the pot, Jessica would probably never speak to me again.

So, based on the Soupsong recipe:

Get yourself a rather large pot, and boil about a litre and a half of water, then add 3 cups rinsed split peas and your smoked hock / eisbein. Simmer this for about two hours, stirring often at the start (the peas tend to want to clump) and occasionally as you go along.

Add 2 diced potatoes, 2 or 3 sliced carrots, some sliced leeks, a sliced onion, and two or three stalks of celery, also sliced, of course. And I guess celeriac if you can find it.

On the herbs & spices side, I tend to add more than just thyme and nutmeg, maybe one day I’ll try it with just the one teaspoon thyme, 1/4 teaspoon nutmeg and 1 tablespoon lemon juice that Soupsong recommends.

After about half an hour fish out the meat, cut it off the bone, snip it into tiny bits and stick it back into the pot. Along with your smoked sausage (anything from 250 grams to 500 grams of anything you like, although purists would probably come after me with tar and feathers for suggesting chouriço).

Traditionally served with rye bread and bacon. The next day. Just like a good curry, this stuff needs time.

And a tip for bacon : fry it as slowly as you possibly can. I’ve never tried doing it in the oven, though.