Snert (Dutch Split Pea Soup)

Begin by gathering all your fresh and dried ingredients to streamline the cooking process. In a large soup pot, pour in the water along with the split peas, pork belly or bacon, pork chop, and a vegetable stock cube. Bring this hearty mixture up to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup gently simmer for 45 minutes. Be sure to stir occasionally to prevent sticking, and skim off any foam that surfaces to keep your broth clear and pure. After this initial cooking phase, carefully remove the pork chop from the pot. Set it aside to cool slightly, then debone and slice the meat thinly. This tender meat will be reincorporated later to maintain its delightful texture. Next, add the chopped celery, diced carrots, peeled and cubed potato, finely chopped onion, sliced leek, and diced celeriac to the pot. Return the soup to a boil, then lower the heat to a simmer again and cook uncovered for another 30 minutes. Stir every so often and add a splash of water if the soup thickens too much or ingredients begin to cling to the bottom. With just 15 minutes left of cooking, introduce the smoked sausage slices into the pot. Continue simmering until the vegetables are tender and the sausage flavors meld beautifully with the broth. Once done, remove the bacon and smoked sausage slices from the pot and set aside for garnish. For those who prefer a smooth and velvety soup, use a stick blender to purée a portion or all of the soup directly in the pot. Season generously with salt and freshly ground black pepper to balance the flavors perfectly. Return the sliced pork to the soup, reserving some rookworst slices as a garnish. Serve your Snert piping hot in warmed bowls or deep soup plates, topping each portion with the reserved rookworst and a sprinkle of fresh celery leaves for a pop of color and freshness. Enjoy this hearty Dutch favorite with a hearty slice of crusty bread to soak up every last delicious spoonful!