A recipe for snert

We had the K family around to visit this morning. They were on their way to the Margate Train, a stationary but genuine old train, with the carriages converted into little shops. There is a cafe spread across about three carriages, which seems to specialise in Dutch food. Above the windows are white boards with the names of their specialities in caps. SERIOUS COFFEE. SPEK PANKOEKEN. COLD DRINKS. SNERT.

Littlest K is actually known by her parents as Snert, so this was very amusing. I have now found a recipe so for anyone who would like to whip up a batch of snert, here y' go. (From www.jewish-food.org/recipes/snert.htm)

DUTCH SPLIT PEA SOUP (SNERT)

500 gram split peas
Stock cubes
2 chicken breasts
500 gram meatloaf
Vegatables for soup
Some pepper
If you like it an onion

Put the peas in a pan, pour water on it and let it rest overnight. the peas will be swollen the next morning.

Use the water in the pan and add some more. You can use a big pan and fill it for 3/4 with (cold) water.

Put the pan on the stove, and let it heat up slowly on a low fire. Add the chicken breast, which are chopped.

I don't know how many stock cubes have to be used, that depends how much salt you like in soup.

Make little balls of the meatloaf and add that too. (we here in Holland have minced beef).

Let the soup boil for one hour on a low fire. Stir now and then. When the soup looks like a green smoothly porridge, add the vegetables and let it boil another 10 minutes. Don't forget to stir. It easily burns on the bottom.

You can add a chopped onion too, and if you like it some pepper.