29 November 2010
This homemade soup has been passed on from mother to daughter to grand-daughter. Pea soup (also called snert) is a popular winter soup in the Netherlands. Almost every area has its own version. It is served with a thick slice of homemade bread on a cold wintry evening... and if you can leave it, the soup tastes even better the next day.
Henriette Faber, Kelowna, British Columbia, Canada
S E R V E S 8 - 1 2
Preparation: 10 minutes
Cooking: 45 minutes
21/2 quarts / 2.5 liters water
21/4 cups / 490 g green split peas
2 leeks, chopped finely
1 stick celery, chopped finely
1 carrot, sliced finely
1 potato, diced
4 bouillon/stock cubes
1 bay leaf
salt and pepper
1 In a heavy pan or Dutch oven, bring the water to a boil. When it’s boiling, add all the other ingredients, except the salt and pepper.
2 Simmer, covered, for 45 minutes to 1 hour or until the vegetables are done – stir from time to time. Add salt and pepper to taste. Serve with homemade bread.
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