Erwntsoep / Snert (Traditional Dutch Pea Soup)

Ingredients ({{ checkedCount }}/4)

• 500 g dried green peas (soaked)
• 300g bone-in pork or veal slices and smoked sausage slices
• 1 celery root, 2 leeks, 2 potatoes and carrots (diced)
• fresh celery leaves

Method

1. 1

   Put the peas and meat in a pot and boil them with plenty of water for 1 hour until they soften.

2. 2

   Add diced celery, leek, potatoes and carrots and cook for another 30 minutes until the vegetables are completely dissolved and the soup thickens.

3. 3

   Separate the bones, shred the meat and add it back to the soup.

4. 4

   Add the sliced ​​sausages and serve hot with chopped celery leaves after it thickens.

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