But...how was it?

It was good. I try for low salt, that makes it a bit more subdued. I made it with mostly fake vegetarian versions of the meat. Fake sausage, (and some real smoked sausage) real ham, and fake bacon.

That looks like it would be delicious 🙂

🤣🤣🤣

LOL!! The title made me smile!

Oh, my. I made Snert yesterday too - but didn't know it. A new to me term. We were having intermittent sunbreaks, but also rain, hail (heavy at times), bit of thunder and lightening. DH said, feels like a soup day.

I don't put potatoes in my split pea and had no sausage. I made it with a little bacon and leftovers from a ham I'd baked then frozen. Broth, onion, carrots, celery.

While the soup was cooking, we had a remarkable bit of hail. And watched a hummingbird duck down low to the ground and go under a dense evergreen. Watched, watched, watched and the hail kept coming. After several minutes, the tiny little guy peeked back out, flashed some red at us in the window, and came to the feeder.

Pea soup or bean soup of any iteration is great for miserable weather. Comfort food. And where my people come from (Friesland) miserable weather is their specialty . . . I also make "Smokey Irish Bean Soup" with white beans, using bacon for the smoky flavor. I also have some hickory smoked salt, for vegetarian versions of these soups. Traditional snert has a ham hock or pig's foot but I don't normally have such things on hand. I had bits and bobs of meats and fake smoked meats and realized I had the makings of the snert flavor profile at least . . .

I'm not sure I like potatoes in the soup either, makes it extra hearty but kind of gilding the lily. Another traditional ingredient would be celery root, which is not really a common cost-effective ingredient I would have on hand. I've gotten it, but it just doesn't add a flavor to the soup that is worth it, IMHO. It tastes a bit like water chestnut to me . . . I've used rutabaga or turnip, but they get too mustard-y tasting in soup, IMHO. Some spinach or kale or collards is not too bad, but not traditional. I might try kohlrabi some time, that might be similar to celery root, but kohlrabi is also a rare food for me to buy. We stick with the inexpensive stuff . . . maybe splurge on something like savoy cabbage, lol!

Edited to add I was feeling under the weather so didn't bother with a photo, but I'll try to do one of the leftovers that I'm having for lunch. Darn sinuses!

LOL, living in Holland, MI as a child one would think I would have heard this term. Erwtensoep was the term I knew and the one that the locally published Dutch cookbook, Eet Smakelijk, used. My other Dutch recipe book does not use snert either. Maybe they were afraid no one would try the recipe with a name like that! I'm glad to learn a new name for one of my favorite soups. There is a ham bone in the freezer and two pounds of split peas in the pantry. I should make a pot of snert soon.

Pea soup was one of the earliest recipes I made that used leeks. They do add a different taste that I like a lot. But I'll use onions if no home grown leeks are available. I use ham in the soup, don't care much for sausage in anything.

We occasionally splurge on leeks. Growing up in a Dutch region with Dutch relatives, I had never heard of that term for pea soup either, and I imagine for the same reason . . .

My Dutch ancestors were a strange group though, from a food standpoint. My great grandfather converted from Dutch Reform to Seventh Day Adventist. So my grandmother and her sisters went to church on Saturday with their father and Sunday with their mother, who stayed Dutch Reform. Grandma was a marginal Adventist although my grandfather was a Scottish Methodist. Grandma made fake meat slabs but she fried them in bacon grease for better flavor . . . She was not a great cook so I have few memorable dishes she made, but she was an awesome gardener so I have a lot of memories of fresh fruits and vegetables right out of the garden. That's the Dutch way anyway, not a lot of fancy foods, just good fresh stuff served simply.

That's the key to good Dutch cooking, high quality ingredients, because the dishes themselves are very simple. I've only had a couple of really good ham bones, but they take any simple dish to another level. If you've not had great ham, you probably don't know the difference. I never did until someone gave me an "artisnal" (home smoked) ham . . .