Snert (Frisian pea soup)

Wash the split peas in a colander until the water remains clean.

Bring the water with the split peas to a boil. Dice potatoes, onions, celery turnip and winter carrot and slice the leek completely (keep white and green separate).

Add half of each vegetable and the green part of the leek . Flavour with salt. Turn the heat as low as possible or use a flame dispenser. Simmer over very low heat for at least 2 hours. Stir regularly.

Add the other half of the vegetables, the sliced pork chops and cubed bacon. See if you have to add (celery)salt and simmer for another hour .

Delicious served with rye bread which you can eat with the unsmoked streaky bacon ("Frysk roggebrea mei spek"). Frisian peasoup tastes even better the next day (or freeze the soup for later).

If made right, you can place a wooden spoon straight up in the soup pan without falling.