Dutch Pea Soup (Snert)

Ingredients

• about 450 g Dried Split Peas
• about 450 g Pork Shoulder
• 2 stalks Celery
• 2 medium Carrots
• 1 large Leek
• about 225 g Rookworst (Soy-Free)
• 8 cups Vegetable Broth
• 2 leaves Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the split peas overnight.
2. 2In a large pot, combine the split peas, pork shoulder, chopped celery, carrots, and leek.
3. 3Add vegetable broth and bay leaves. Bring to a boil, then reduce heat and simmer for 2 hours, or until the peas are very soft.
4. 4Remove the pork shoulder, shred the meat, and return it to the pot.
5. 5Add the sliced soy-free rookworst during the last 30 minutes of cooking.
6. 6Season with salt and pepper to taste. Remove bay leaves before serving.

Substitutions

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