feed me classics
Recipe: how to make star chef Joris Bijdendijk’s famous snert
Last year, star chef Joris Bijdendijk and Samuel Levie launched their own SNERT – finally, truly flavorful canned pea soup. At the same time, they opened the Netherlands’ very first SNERT bar. Soon, delicious and inspiring soup stories came from all directions, and Joris and Samuel decided it was high time to pay tribute to the phenomenon of soup. In their cookbook SNERT- voor als alles in de soep loopt, they share 40 soup recipes that you can slurp not only in winter, but all year round. Naturally, the famous snert recipe is included too!
door Lauretta Baarends
How to make Joris Bijdendijk’s famous snert
- You never cook snert in small batches. So, in a large pot, bring the ham hock and split peas to a boil with 4 liters of water, skimming off any impurities that rise to the surface with a slotted spoon if necessary. Once no more foam rises, add the sauerkraut bacon. Simmer gently for 1½ to 2 hours, until the split peas fall apart. Stir regularly so the split peas do not stick to the bottom.
- Meanwhile, finely chop the celeriac, parsnip, leek and leaf celery, and finely grate the potato. Add the vegetables, potato and smoked sausage to the soup. Cook the pea soup for 20 minutes and season with pepper and salt. Remove the ham hock, sauerkraut bacon and smoked sausage from the soup. Slice the smoked sausage, cut the ham hock into pieces and return them to the soup. Set the sauerkraut bacon aside.
- In terms of ingredients, pea soup and snert are the same, but pea soup may only be called snert after it has rested for one night. By then, all the flavors have melded beautifully and the consistency is at its best.
- Slice the sauerkraut bacon. It can be eaten cold while serving, on a slice of rye bread with a thick layer of butter. Ladle the soup into bowls and garnish with the parsley and some pepper.
Title: Snert
Author: Joris Bijdendijk and Samual Levie
Price: €20
Publisher: Nijgh & Van Ditmar
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