Snert – Dutch Pea Soup

Rinse the peas, soak them in cold water for one night and cook them in the liquid for 60 minutes. Clean and chop the leek, celery and celeriac. Add the meat, celery and leek to the peas form and cook the soup for another half an hour until the peas have cooked down to a mush. Season heartily.

Stir the celeriac into the soup just before serving. Sprinkle with parsley.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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