Erwtensoep / Snert
Split Pea Soup (Snert)
So thick a spoon stands up in it. Made the night before; eaten on a cold day with rye bread and katenspek.
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Ingredients
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- 1
Simmer split peas with pork hock in water for 1 hour, skimming.
- 2
Add leek, celeriac, carrots. Simmer another 45 min until peas dissolve.
- 3
Add sliced sausage, warm through 10 min. Stir in celery leaves.
- 4
Rest overnight if you can — it gets better. Serve with rye bread.
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