Erwtensoep with Gluten-Free Bread (Soy-Free)

Ingredients

• about 450 g Dried Split Peas
• about 450 g Smoked Ham Hock
• 1 medium Celery Root
• 2 medium Carrots
• 1 large Leek
• 8 cups Vegetable Broth
• 2 leaves Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 slices Gluten-Free Bread (Soy-Free)
• 4 tsp Butter (optional)

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

Instructions

1. 1Soak the split peas overnight.
2. 2In a large pot, combine split peas, ham hock, chopped celery root, carrots, and leek.
3. 3Add vegetable broth and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the peas are very soft.
4. 4Remove the ham hock, shred the meat, and return it to the pot.
5. 5Season with salt and pepper to taste. Remove bay leaves before serving.
6. 6Serve with soy-free gluten-free bread, optionally buttered.

Substitutions

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