Dutch Split Pea Soup (Erwtensoep) - Gluten-Free

Instructions

1. 1Rinse the 2 cups of dried split peas under cold running water until the water runs clear. Drain them well.
2. 2In a large, heavy-bottomed pot, combine the rinsed 2 cups of dried split peas, 8 cups of water, and the about 450 g smoked ham hock.
3. 3Add the 2 stalks of celery (chopped), 2 medium carrots (chopped), and 1 large leek (chopped) to the pot. Stir in the 1 cube of gluten-free vegetable bouillon cube, 1 tsp of dried thyme, and 1 leaf of bay leaf.
4. 4Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes (90 minutes), or until the split peas are very tender and have started to break down, thickening the soup.
5. 5Carefully remove the about 450 g smoked ham hock from the pot. Place it on a cutting board and, once cool enough to handle, shred the meat from the bone. Discard the bone and any excess fat. Return the shredded ham meat to the pot.
6. 6Stir the shredded ham meat back into the soup. Continue to simmer, uncovered, for another 10 minutes to allow the flavors to meld. The soup should be thick.
7. 7Season the soup with 1 tsp of salt and 1/2 tsp of black pepper. Taste and add more salt and pepper if needed.
8. 8Serve the Dutch split pea soup hot. Ensure the ham hock bone has been removed before serving.

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