One of the things that I love about winter is soup, it’s easy to make, it’s filling and if you make in bulk you can re-heat it, cutting time spent in the kitchen a bit. Today my post is about thick split pea soup, called Snert in the Netherlands as a dinner treat for my husband, it is not traditional Snert as some of the ingredients I couldn’t find. I spent the morning making homemade bread to go with the soup. Instead of making full loafs I opted for making mini loafs.
This recipe is guided by different recipes I found online but is mostly out of my head.
- 1 Packet of Split Peas – Soaked the night before
- 2 Carrots Peeled and Chopped
- 1 cup of Diced Celery
- 1 Small Onion, chopped
- 2 Small Potatoes
- 1 Stock Cube – You can use vegetable stock, I used beef as it’s all I had in the house
- 1 Packet of Bacon
- Salt and Pepper to taste
Add everything except the bacon in a large pot, cover with boiling water and let it boil, you can scoop some of the foam off until it stops making more. Let it boil for 90 minutes, keep checking on your soup to add more water, don’t let it boil dry.
Let your soup cool slightly, add salt and pepper, use a stick blender or food processor to blend your soup until smooth, add back into your pot. Cut your bacon into bits and fry in a pan, add into the soup. Serve with a bit of grated cheese and bread.
|Please excuse the messy soup mug|