Learn to make Snert: Dutch Split Pea soup. A soup so thick that your spoon will stay upright in it! Traditionally this is made with bone-in pork, and bacon; however, we don’t eat pork, so I made this recipe with beef and chicken andouille sausage. I use an Instant Pot to make this recipe! This soup is perfect for cold winter days: it will make you feel nice and warm, and it’s very filling!! I use andouille sausage because it has a smokey flavor and adds a little bit of spice, which I really like, and it’s a great compliment to the peas and other vegetables.
This hearty soup dates back to the early 16th century and is actually listed on the official Dutch Intangible Cultural Heritage List. It is considered a “living tradition,” because new variations are made all the time!
What is the difference between Snert and Pea soup? According to the connaisseurs, the soup doesn’t become snert, until it has spent a night in the fridge, to bind and get smoother!
Snert: Dutch Split Pea Soup (In the Instant Pot, and without Pork)
Ingredients
Equipment
Method
- Soak the split peas in water for several hours. After that, drain them completely.
- Peel the carrot, and cut it into thick slices.
- Cut the leek into thin slices, and rinse them very thoroughly; there often is sand between the layers, and rinsing them after slicing makes sure you can get rid of all the sand.
- Cut the celery root into disks, carefully peel the outside of each disk. This is a lot easier than trying to peel the celery root when it's whole.Cut the peeled disks into small pieces.
- Cut the celery into half-moons.
- Peel the potato, and cut it into small cubes.
- Peel and chop the onion into medium-sized pieces.
- Slice the chicken andouille sausage into medium-sized chunks.
- Put your Instant Pot into sauté mode (high), and add a little bit of oil. Once the oil is hot, add the chicken andouille sausage, and sauté it for 5 minutes. The sausage will render out some of its fat, which is what you're looking for, as well as some caramelization of the meat.
- Add the onions and carrots, and sauté for another few minutes, until the onions turn translucent.
- Turn off the Sauté mode, and add the split peas, leeks, celery, celery root, potato, meat, and stock
- Close the lid, make sure the vent is in "sealing" mode and turn on pressure cooking for 18 minutes.
- Do a natural release for 20 minutes, then turn the vent to "venting," and let the steam escape. Once the pressure is released, open the lid, stir the soup, and remove the bay leaf.Taste, and season with salt and pepper.
- Let it cool off, then store it in the fridge overnight. Pea soup doesn't become snert until it spends a night in the fridge, so to me, it's a necessary step! Resting it in the fridge also helps to bind the soup and make it smoother.
