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a thick Dutch split pea soup in a wide bowl, deep green and hearty, draped with ribbons of smoked salmon and fresh dill, a slice of dark rye bread alongside, on a cozy wood table, natural light, shallow depth of field, landscape orientation

Dutch Snert with Smoked Salmon

A comforting soup made with split peas, potatoes, leeks, and finished with smoked salmon.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 large leek sliced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 2 cloves garlic minced
  • 1.5 cups dried green split peas rinsed
  • 7 cups vegetable or fish stock
  • 1 large potato diced
  • 1 bay leaf
  • 6 oz smoked salmon sliced
  • 2 tbsp fresh dill chopped
  • salt and pepper to taste

Method
 

  1. Melt the butter in a large pot and cook the leek, celery, and carrot for 6 minutes until softened, then add the garlic for 1 minute.
  2. Stir in the split peas, stock, potato, and bay leaf, then bring to a boil.
  3. Reduce to a low simmer and cook 45 to 50 minutes, stirring now and then, until the peas break down and the soup is thick.
  4. Remove the bay leaf and season with salt and pepper, blending lightly if you want it smoother.
  5. Ladle the hot soup into bowls and drape ribbons of smoked salmon over the top.
  6. Finish with fresh dill and a grind of black pepper.

Notes

The soup thickens as it sits, so just stir in a splash of stock to loosen leftovers.