Ingredients with Measurements:
- 1 lb. smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups dried split peas
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- 1 tbsp. olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add sliced sausage and cook until browned on both sides, about 5 minutes. Remove sausage from pot and set aside.
2. In the same pot, add chopped onion, garlic, red bell pepper, and green bell pepper. Cook until vegetables are tender, about 5-7 minutes.
3. Add dried split peas, chicken broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until split peas are tender.
4. Remove bay leaf from the pot. Using an immersion blender or regular blender, blend soup until smooth.
5. Add cooked sausage back to the pot and heat through. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 35g
Protein: 28g
Fiber: 14g
Substitutions for ingredients:
- Smoked sausage can be substituted with any other type of sausage or meat.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables.
- Use different types of peppers for different flavors.
- Add a dollop of sour cream or grated cheese on top of the soup for extra creaminess.
Tips and tricks:
- Soak split peas overnight to reduce cooking time.
- Use a hand-held immersion blender for easier blending.
- Adjust seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a slice of bread on the side.
Garnishes:
- Chopped fresh parsley
- Croutons
- Grated cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Snert is a traditional Dutch soup made with split peas and vegetables. It is often served during the winter months.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve hot with a slice of bread on the side.
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