Snert : Dutch Pea Soup

Today's soup entry is sort of a cheat, as eagle-eyed readers will remember that I've made it before.  Last time it appeared, it was called Erwtensoep, but the recipe is also known as Snert, so by cleverly changing the name, I'm hoping to throw people off the scent.

The reasons for repeating myself are threefold.  1 is that as part of my Postcrossing recipe experiment, a nice Dutchman suggested I make it, as Erwtensoep is a Dutch recipe, plus he made me a hand-drawn postcard, so how could I refuse. 2 is the fact that it's cold and pea and ham soup in any form is a brilliant cold weather recipe, and finally reason 3 is that I found out I could swap the ham hock for pig's trotters, and I've always wanted to make a soup with pig's trotters in it.

Oh, and it's called 'Snert'  How could I resist...

However, there was one slight problem with the pig's trotters.  After putting them in the soup, then fishing them out to strip the meat off (See recipe below) I found out, much to my horror, that there appeared to be no actual meat on them anywhere.  Now, never having used trotters before, I have no idea whether this is normal, or have I been sold a couple of duff pigs feet?

If you can't get trotters, or just plain don't want to use them, I suggest swapping a small ham hock or knuckle.  I wasn't too disappointed in the lack of trotter meat, as just their presence in the soup added a wonderfully meaty flavour to the stock.

Ingredients
300g Split Peas
1.5l Chicken Stock
2 Pigs Trotters
100g Smoked Bacon
2 Carrots
1 Large Onion
3 Leeks
1 Stalk Celery
Small Bunch Flat Leaf Parsely
300g Smoked Sausage 

Method
1.  Roughly chop the carrot, celery and onion.  Remove the green parts of the leeks and chop those too, but put the white parts aside for later as well as half the carrot.

2.  Put the chopped vegetables in the soup pan, along with the  trotters, stock, bacon and split peas.  Bring the pan to the boil, cover and simmer for 2 hours, until the peas have softened and the trotters are fully cooked through.

3.  Take the pan off the heat, remove the trotters and allow everything to cool. Blend the soup until it is smooth

4.  Remove the meat from the trotters.  Add this back to the pan, along with the finely sliced white parts of the leek and the remaining carrot, and simmer for another 15 minutes, until the leek is soft.

5.  Slice the smoked sauasage and add this to the pan, letting it heat through for about 5 minutes

6.  Serve in warm bowls, garnished with parsley and slices of sausage.  Enjoy!

Shchav - Russian Chard Soup

The process of inspiration when it comes to recipes for the blog is often a strange and meandering thing.  Some soup recipes are old favourites, some are things that I see in shops or read about somewhere and have a crack at coming up with my own variation of, and sometimes, I will just pick an ingredient out of the aether and wonder if it can be turned into soup.

That is most definitely the case with today's recipe.  I remember the first time I had chard, after signing up for a vegetable box to be delivered and receiving a rather manky looking cabbage, some flea-bitten carrots (do fleas bite carrots?) and some big dark green and red things that could, in a bad light, be mistaken for rhubarb, but rhubarb it most assuredly was not.

I think that i just steamed it and had it with chicken breasts or something, not feeling particularly inspired at the time, but it was thinking about this incident that made me wonder if there was such a thing as chard soup.  After a quick Google, I found a few references to Shchav (or Schav, depending on how you want to spell it) which it seems can be made with chard, but is more traditionally made with sorrel but can be made with chard instead.  My local supermarket is particularly well stocked with regards to fresh produce, but I couldn't find sorrel anywhere, so I went back to plan a) which was to make the soup with chard.

So apologies to any Eastern Europeans who find this version of Shchav slightly inaccurate, just consider this the Yorkshire version of a classic soup (also sometimes known as green borscht, and sometimes eaten cold as well. This soup is also served with boiled eggs, and has a wonderful creamy taste)

Ingredients
300g Swiss Chard
200g Red Chard
1 Red Onion
1 Large Potato
2 Cloves Garlic
30g Butter
25g Plain Flour
1.2l Chicken Stock
Fresh Dill
1 Lemon
200g Smoked Sausage
4 Eggs
150ml Sour Cream

Method

1. Prepare the chard. First give it a good wash, then remove the stalks.  Slice the stalks and chop the leaves.  Peel and cube the potato and roughly chop the red onion.

2. In your soup pan, heat butter, then add the chopped chard stalks, onion and garlic. Lower the heat, cover and cook for 4-5 Minuntes

3.  Add chopped leaves and cook for another 4-5 minutes, then stir in the flour. a bit at a time.

4. Add the stock and stir well, then put the potatoes in, bring to a simmer and cook for 15-20 minutes, until the potatoes are fully cooked through

 5. Add the chopped dill and juice of a lemon, then cook for another 5 minutes

6.  Take the pan off the heat and let the soup cool, then blend it smooth (pass through a sieve to get any lumps out) then return to the heat, checking the seasoning and adding the sour cream.

7.  When the soup is cooling, hard boil the eggs.  Shell them for use as a garnish.  At the same time, fry the smoked sausage, cubed or thinly sliced until it starts to colour.

8.  Serve the soup in warmed bowls, with slices of hard boiled egg and smoked sausage for garnish, as well as a sprinkling of chopped dill. Enjoy!