Traditional Dutch Pea and Ham Soup
This is our family's traditional Dutch Pea and Ham Soup. Also known as " Snert " in Dutch. The recipe is was handed down to my mum, from hers, and has less ingredients than what modern versions have today. In my opinion, simpler is better. Normally made during the winter months, but I love it, and will eat it anytime.
- 1 Kg Split Green Pea's. This equals 2lb's
- 1 Smoked Hock on bone 750 gram to 1 Kg. This 1/12 to 2lb's
- 2 Medium Brown Onion
- 3 Medium Potato's
- 2 Cloves Garlic
- Very little salt
- Pepper to taste
- Soak rinsed Split Peas overnight after you have sorted out peas from, well whatever else is in packet. Discard water afterwards on pot plants.
- Using a large 6 liter Pot, boil Hock. 6 liters = 210 fl oz or 24 cups. Then simmer very gently, covered for about 1 half hours, or until ham comes away from the bone. Remove any foam off the top every now and then.
- While Hock is simmering, cut Potato's into Quarters and grade onion fine with grader.
- Take out Hock and put aside. Keep the water. Remove meat from bone.
- Using the same water hock was boiled in, add split peas, onion and potato's and boil.
- Let it simmer for about 1 & half hours, and stir every 10 minutes to avoid peas sticking to base of stockpot .
- Add some water if soup becomes to thick.
- You can boil hock, green split peas and all the ingredients altogether in one go if you want to save time. But you need to clean hock first by removing excess fat before hand.
- Add pepper to taste.
- You won't need very much salt, as the smoked hock can be very salty.
- I like to add a few drops of Maggi seasoning sauce instead of salt to taste.
- Ladle soup into bowls and serve with crusty bread and butter.