Snert (Split Pea Soup)

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you’ll need to stick around to stir and add water as needed.

Step: 1

Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.

Step: 2

Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.

Step: 3

Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.

Step: 4

Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Per Serving: 487 calories; protein 25g; carbohydrates 31.9g; fat 28.7g; cholesterol 65mg; sodium 1566.1mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.