Dutch Pea Soup (Snert)
A thick and hearty pea soup, perfect for a cold day. This version excludes ham to be shellfish-free.
Ingredients
- about 450 g Split Peas
- 8 cups Vegetable Broth
- 2 stalks Celery
- 2 medium Carrots
- 1 large Leek
- about 340 g Smoked Sausage (Kielbasa)
- 1 tsp Dried Marjoram
- 1 leaf Bay Leaf
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the split peas thoroughly. Soak them in water for at least 2 hours, or overnight.
- 2Drain the split peas and transfer them to a large pot or Dutch oven.
- 3Add the vegetable broth, chopped celery, carrots, and leek to the pot.
- 4Bring the soup to a boil, then reduce heat to low, add smoked sausage, marjoram, and bay leaf. Simmer for at least 1.5 hours, or until the split peas are completely tender and the soup has thickened.
- 5Remove the bay leaf before serving. Season with salt and pepper to taste. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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