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 Dutch Pea Soup | Status Approved | | Name |  Dutch Pea Soup | | Category | Soups & Stews, European | | Serves/Yields | 8/12 | | Difficulty | Easy | | Cook Time | about 3 hours | | Introduction | | Snert or pea soup is an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal soup to make in large quantities for big gatherings, or to put in a freezer in portions for one or two persons. Real Dutch pea soup is made with pork.
Snert must be very thick: a spoon should be able to remain upright in the middle of the pan. To reach the preferred thickness you must prepare the soup one day in advance and reheat it very carefully before serving. The microwave oven is ideal for reheating one or two portions, but if you want to reheat a whole pan of soup you can either place it in a moderate heated oven and stir occasionally (no plastic handles on the pan or cover!), or on the stove on very slow fire, again stirring occasionally. If the heat is too strong you will get a thick black cake on the bottom of the pan. | | Ingredients | | 2 cups split green peas
3 qt. cold water
1 pig's trotter (pigs foot)
1 pig's ear
1 cup bacon squares (bacon cut up)
4 frankfurters
1 lb. potatoes 4 Tbsp. salt
1 celeriac
1 bunch celery -green
2 leeks
2 onions
salt | | Directions | | Step: 1 | Wash the peas, soak for 12 hours (unless you use quick cooking peas) and boil gently in the water they were soaked in for at least two hours. Cook in this liquid the trotter and the ear and the bacon for one hour. Add the sliced potatoes, salt, diced celeriac, cut up leeks and celery leaves and cook until everything is done and the soup is smooth and thick. Add the Frankfurters for the last 10 minutes. The longer the soup simmers, the better the taste. 3 hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut next day. The next day the soup tastes even better, when reheated. That is why it is made in such big quantities.
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Time submitted: Thursday, May 19. 2005 at 17:42:34 Contributed By: guido
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