Dutch Split Pea Soup (Snert)

INGREDIENTS

INSTRUCTIONS

Put the peas in a pan, pour water on it and let it rest over night. 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 vegatables and let it
boil another 10 min. Don't forget to stir. It esasy burns on the bottom.
You can add a chopped onion too, and if you like it some pepper.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Oct 16, 1998, converted by MM_Buster v2.0l.

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