Erwtensoep (Dutch Pea Soup) with Rye Bread and Smoked Sausage

Instructions

1. 1Rinse the dried split peas and place them in a large pot. Add the celery root, leek, carrot, onion, vegetable broth, and bay leaf.
2. 2Bring the soup to a boil, then reduce the heat and simmer for at least 2 hours, or until the split peas are completely broken down and the soup has thickened, stirring occasionally to prevent sticking.
3. 3After 2 hours remove about half of the solid ingredients and puree until smooth; return to pot.
4. 4Slice the smoked sausage and add it to the soup during the last 30 minutes of cooking time.
5. 5Season with salt and pepper to taste.
6. 6Remove bay leaf before serving.
7. 7Garnish with fresh parsley and serve hot with slices of rye bread.