Dutch Split Pea Soup Recipes

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SNERT (SPLIT PEA SOUP)

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

Provided by carmel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 7h30m

Yield 8

Number Of Ingredients 17



Snert (Split Pea Soup) image

Steps:

  • Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
  • Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
  • Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
  • Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g

1 (14 ounce) bag dried split peas
1 ham hock
3 slices bacon, chopped
2 (14.5 ounce) cans chicken broth
3 ½ cups water, plus more as needed
4 small potatoes, peeled and diced
2 carrots, peeled and diced
1 leek, diced
½ large onion, diced
2 stalks celery with leaves, stalks diced and leaves chopped
1 clove garlic, diced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (1 pound) package smoked sausage, sliced

DUTCH SPLIT PEA SOUP

Make and share this Dutch Split Pea Soup recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dutch

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Dutch Split Pea Soup image

Steps:

  • Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
  • Split leeks lengthwise and rinse well; slice thinly and set aside.
  • In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
  • Transfer bacon with slotted spoon to paper towels, set aside.
  • Discard all but 2 Tablespoons fat from pan.
  • Add leeks, celery, onion, and chopped parsley to the pan.
  • Stir often over medium heat until vegetables are limp, about 15 minutes.
  • Return bacon to pan with split peas, broth and 1 quart water.
  • Bring to a boil over high heat.
  • Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
  • Add kielbasa.
  • Stir often until sausage is hot, about 10 minutes.
  • NOTES : I sometimes use lean ham instead of bacon.

Nutrition Facts : Calories 556.4, Fat 39.2, SaturatedFat 13, Cholesterol 75.5, Sodium 1543.4, Carbohydrate 28.1, Fiber 6.3, Sugar 10.6, Protein 22.7

1 lb leek
1/2 lb bacon, chopped
2 cups celery, chopped
1 large onion, chopped
1/4 cup parsley, chopped
1 lb green peas, split, sorted and rinsed
1 quart chicken broth
1 lb kielbasa, sliced 1/2-inch thick

SNERT (DUTCH SPLIT PEA SOUP)

This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.

Provided by SandraS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 3h26m

Yield 8

Number Of Ingredients 10



Snert (Dutch Split Pea Soup) image

Steps:

  • Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
  • Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
  • Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
  • Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
  • Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
  • Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 538.9 calories, Carbohydrate 74.6 g, Cholesterol 42.4 mg, Fat 9.7 g, Fiber 28.5 g, Protein 41.5 g, SaturatedFat 3 g, Sodium 864.9 mg, Sugar 12.4 g

1 pound bone-in gammon (cured pork leg)
2 (14 ounce) bags dried split peas
8 ounces pork belly
1 small celeriac (celery root), peeled and chopped
2 leeks, sliced into 1/2-inch rings
2 small onions, chopped
1 carrot, chopped
1 smoked sausage
1 bunch fresh celery leaves, chopped
salt and ground black pepper to taste

DUTCH SPLIT PEA SOUP

Keep this on hand when you go out jogging or exorcising. Makes a great rib-sticking soup. I sometimes vary the meat ingredients- in the pic posted, I used little smokies and a ham hock, same amounts.

Provided by PalatablePastime

Categories     Pork

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 14



Dutch Split Pea Soup image

Steps:

  • Wash and sort peas.
  • Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
  • Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
  • Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
  • Remove the onion and bay leaf.
  • Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
  • (I like to leave a little bit not pureed for texture).
  • Add potatoes, ham, sausage.
  • leek and celery.
  • Simmer uncovered about 25-35 minutes, or until potatoes are tender.
  • Taste for seasoning and garnish soup with chopped parsley before serving.

1 (1 lb) package split peas
2 quarts water
1 teaspoon salt (to taste)
1 teaspoon black pepper (to taste)
1 bay leaf
1 teaspoon leaf thyme, crumbled
2 whole cloves
1 large onion
2 medium potatoes, peeled and diced (3 cups)
1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever)
1/2 lb smoked sausage or 1/2 lb Little Smokies sausage, sliced
2 large leeks, well washed and sliced
2 large celery ribs, thinly sliced
2 tablespoons chopped fresh parsley

DANISH-STYLE YELLOW SPLIT PEA SOUP

Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal

Provided by Myles Williamson

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 8h20m

Number Of Ingredients 14



Danish-style yellow split pea soup image

Steps:

  • Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
  • Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Nutrition Facts : Calories 378 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

500g dried yellow split peas , soaked for at least 2 hrs, rinsed
2 onions , finely chopped
1 large leek , finely chopped
2 medium carrots , cut into 1cm chunks
1 small celeriac , peeled and cut into 1cm chunks
2 medium parsnips , peeled and cut into 1cm chunks
2 litres fresh vegetable stock
2 tbsp sweet white miso
1 tsp caraway seeds
1 tsp white pepper , plus extra to serve
large pinch of ground cloves
6 thyme or oregano sprigs, tied
handful of fresh dill , chopped, to serve
rye bread , mustard and pickle, to serve (optional)

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