Dutch Pea Soup (Snert) with Rye Bread

Ingredients

• 1 cup Split Peas
• 8 cups Vegetable Broth
• about 170 g Smoked Tofu
• 1 cup Celery Root
• 1 large Leek
• 1 large Carrot
• 1 medium Onion
• 2 Bay Leaf
• 1/2 tsp Dried Marjoram
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 slices Rye Bread

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

Instructions

1. 1Rinse the split peas. Combine split peas, vegetable broth, celery root, leek, carrot, onion, smoked tofu, bay leaf, and marjoram in a large pot.
2. 2Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the peas are completely broken down and the soup is very thick.
3. 3Stir occasionally to prevent sticking.
4. 4Remove the bay leaves. Season with salt and pepper to taste.
5. 5Serve hot with slices of rye bread.

Substitutions

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