Dutch Split Pea Soup (Erwtensoep - Dairy-Free)

Instructions

1. 1Measure the about 450 g of dried split peas. Place them in a fine-mesh sieve and rinse thoroughly under cold running water, then let them drain while you prepare other ingredients.
2. 2Prepare your vegetables: dice the 2 stalks of celery into 1.27 cm pieces, dice the 2 medium carrots into 1.27 cm pieces, dice the 1 large onion into 1.27 cm pieces, and dice the white and light green parts of the 1 medium leek into 1.27 cm pieces.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 tbsp of olive oil. Once the oil is shimmering, add the diced 2 stalks of celery, 2 medium carrots, 1 large onion, and 1 medium leek; sauté, stirring occasionally, for 5 to 7 minutes, until the vegetables soften and become slightly translucent.
4. 4Add the drained about 450 g of dried split peas to the pot with the sautéed vegetables. Pour in the 8 cups of vegetable broth, then add the 2 bay leaves, 1 tsp of salt, and 0.5 tsp of black pepper; stir everything together to combine thoroughly.
5. 5Increase the heat to medium-high and bring the soup mixture to a rolling boil. Immediately reduce the heat to low, cover the pot, and let the soup simmer gently for 90 minutes; stir the soup occasionally to prevent it from sticking to the bottom of the pot. The soup is done when the split peas are very tender and have broken down, creating a thick consistency where a spoon drawn through it leaves a clear path for a few seconds.
6. 6While the soup simmers, place a medium skillet over medium heat (176.7°C / 175°C). Add the about 450 g of smoked sausage and cook, turning occasionally, for 5 to 7 minutes, until it is warmed through. Remove the sausage from the skillet and slice it into 1.27 cm thick rounds; during the last 15 minutes of the soup's 90-minute simmering time, add the sliced about 450 g of smoked sausage to the pot and stir gently to incorporate.
7. 7Before serving, carefully locate and remove the 2 bay leaves from the pot. Serve the Dutch split pea soup hot.

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