Dutch Split Pea Soup (Snert) with Smoked Sausage

Ingredients

• 2 cups Dried Split Peas
• 8 cups Vegetable Broth
• about 450 g Smoked Sausage (e.g., Rookworst)
• 2 stalks Celery
• 2 medium Carrots
• 1 large Leek
• 2 medium Potato
• 1 can Coconut Milk (full-fat)
• 2 Bay Leaf
• 1 teaspoon Dried Marjoram
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Rinse the 2 cups of Dried Split Peas under cold running water in a fine-mesh sieve until the water runs clear. Wash and cut the 2 stalks of Celery, 2 medium Carrots, and 1 large Leek into 1.27 cm (1.25 cm) pieces, ensuring the leek is thoroughly rinsed after slicing. Peel the 2 medium Potatoes and cut them into 1.27 cm (1.25 cm) cubes.
2. 2In a large (at least 8-quart / 7500 ml) heavy-bottomed pot or Dutch oven, combine the rinsed 2 cups of Dried Split Peas, the 8 cups of Vegetable Broth, the whole about 450 g of Smoked Sausage, the prepared 2 stalks of Celery, 2 medium Carrots, 1 large Leek, and 2 medium Potatoes. Add the 2 Bay Leaves, 1 teaspoon of Dried Marjoram, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper to the pot.
3. 3Place the pot over high heat and bring the mixture to a rolling boil, which should take about 5-10 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes (1 hour and 30 minutes) at approximately 87.78-93.33°C (88-93°C), stirring occasionally to prevent sticking.
4. 4After 90 minutes, check the soup: the 2 cups of Dried Split Peas should be very tender and have broken down, making the soup thick. If the soup is not thick enough, continue simmering uncovered for another 10-15 minutes, stirring frequently, until it reaches your desired consistency. Carefully remove the about 450 g of Smoked Sausage from the pot and place it on a cutting board; let it cool for 5 minutes, then slice it into 0.635 cm (0.6 cm) thick rounds and return the sliced sausage to the pot.
5. 5Stir in the 1 can of full-fat Coconut Milk until well combined. Heat the soup over low heat for 5-10 minutes, stirring gently, until it is heated through, ensuring the temperature remains below 88°C to prevent boiling. Before serving, carefully remove and discard the 2 Bay Leaves from the soup.
6. 6Serve the Dutch Split Pea Soup hot.

Substitutions

Related Guides