Dutch Pea Soup (Snert) - Dairy & Nut-Free

Ingredients

• about 450 g Dried split peas
• 8 cups Vegetable broth
• about 450 g Smoked sausage (dairy/nut-free)
• 2 stalks Celery, diced
• 1 large Carrot, diced
• 1 large Leek, sliced
• 1 medium Potato, diced
• 1 Bay leaf
• 1 tsp Dried marjoram
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the split peas thoroughly.
2. 2In a large pot, combine the split peas, vegetable broth, celery, carrot, leek, potato, bay leaf, and marjoram.
3. 3Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the split peas are very tender and the soup has thickened.
4. 4Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamier texture (optional).
5. 5Slice the smoked sausage and add it to the soup during the last 15 minutes of cooking.
6. 6Season with salt and pepper to taste. Serve hot.

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