Snert (Split Pea Soup) Recipe
A ham hock, bacon, and potatoes add heartiness to a thick split pea soup made in the slow cooker. The soup's name is Dutch.
Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme.
This is a meatless version of one of my split pea soups, sweetened with hoisin sauce and roasted garlic. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.
I really enjoy this recipe. The only thing I omitted was the garlic, and that is only because my husband doesn't like garlic. Also I didn't have any smoked sausage, but I had plenty of ham to make up for it. I did not add the additional salt because the ham I used was salty enough. The only thing I would change for the next time I make would be to omitt the ground cloves. It is a much stronger spice than I anticipated, and though my soup still turned out great with it, I would prefer the soup better without the ground cloves.
Love the Dutch name and the soup tastes very good but the recipe has serious problems. The dried split peas are well cooked, breaking up and coloring the soup in an hour or less, nowhere near the 3 to 4 hours in the recipe. Altitude makes a difference and I'm at 200 ft. but one would have to be in Flagstaff, AZ, 7,000 ft., for it to take 3-4 hours. Diced potatoes will cook in less than half an hour and be absolute mush in an hour so the two additional hours in the recipe is way way too long. Also, the bacon does add a good flavor to the soup but the recipe should call for it to be fried to near crisp. The salt needed is more like 3/4 tsp than 1/2 and, although I'm not a spicy food fan, I did use 1 tsp fresh ground black pepper rather than the 1/2 tsp called for. I also used a large pot, one gallon, which was just the right size.
It's an awesome recipe. The mild amount of spices give it just enough taste to notice, but not interfere with the taste of the ham and peas. Nice and thick, you'll need to add water for leftovers. I sped things up a bit at my wife's suggestion by boiling the peas first. You don't need to do it all in the crock pot. Just give all the ingredients enough time in the crock pot for the flavors to blend....say a couple of hours.
Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.