Snert or pea soup is an icon of Dutch food. In reality, the Dutch believe that snert ought to be so thick that you can stand a spoon upright in it. Nevertheless, if you like a somewhat thinner soup, merely include some more stock. Just like all conventional dishes Dutch, pea soup is made in numerous various methods.
It is a perfect soup to make in huge amounts for big events, or to put in a freezer in parts for a couple of individuals.
� 3 1/2 cups water, plus more as required
� 4 little potatoes, peeled and diced
� 2 carrots, peeled and diced
� 1 leek, diced
� 1 (14 ounce) bag dried split peas
� 1 ham hock
� 3 pieces bacon, sliced
� 1/2 huge onion, diced
� 2 stalks celery with leaves, stalks diced and leaves sliced
� 1 clove garlic, diced
� 1/2 teaspoon salt
� 1/2 teaspoon ground black pepper
� 1/2 teaspoon dried thyme
� 1/2 teaspoon ground nutmeg
� 1/4 teaspoon ground cloves
� 1 (1 pound) bundle smoked sausage, sliced
2. Cover cooker and cook on High till peas are tender and busted apart, 3 to 4 hours.
3. Stir in more water as had to avoid soup from burning on the bottom.
4. Stir periodically throughout food preparation.
5. Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if required.
6. Cover and cook soup on High for 2 more hours.
7. Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage pieces into soup.
8. Cover and cook 2 more hours to mix the tastes.
Ingredients:
� 2 (14.5 ounce) cans chicken broth� 3 1/2 cups water, plus more as required
� 4 little potatoes, peeled and diced
� 2 carrots, peeled and diced
� 1 leek, diced
� 1 (14 ounce) bag dried split peas
� 1 ham hock
� 3 pieces bacon, sliced
� 1/2 huge onion, diced
� 2 stalks celery with leaves, stalks diced and leaves sliced
� 1 clove garlic, diced
� 1/2 teaspoon salt
� 1/2 teaspoon ground black pepper
� 1/2 teaspoon dried thyme
� 1/2 teaspoon ground nutmeg
� 1/4 teaspoon ground cloves
� 1 (1 pound) bundle smoked sausage, sliced
Directions:
1. Place dried split peas, ham hock, and bacon into sluggish cooker; gather chicken broth and 3 1/2 cups water.2. Cover cooker and cook on High till peas are tender and busted apart, 3 to 4 hours.
3. Stir in more water as had to avoid soup from burning on the bottom.
4. Stir periodically throughout food preparation.
5. Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if required.
6. Cover and cook soup on High for 2 more hours.
7. Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage pieces into soup.
8. Cover and cook 2 more hours to mix the tastes.