Gluten-Free Dutch Split Pea Soup (Erwtensoep)

Instructions

1. 1Rinse the 2 cups of Dried Green Split Peas under cold running water until the water runs clear. Drain them well.
2. 2Prepare your vegetables: Peel and dice the 2 medium Carrots into 0.635 cm pieces. Wash and slice the 2 stalks of Celery into 0.635 cm pieces. Peel and dice the 1 large Onion into 1.27 cm pieces. Wash the 1 large Leek, cut it in half lengthwise, and slice it into 0.635 cm pieces. Peel and dice the 1 large Potato into 1.27 cm cubes.
3. 3In a large, heavy-bottomed pot (at least 6-quart capacity), combine the rinsed 2 cups of Dried Green Split Peas, 8 cups of Water, the about 450 g of Smoked Sausage (sliced into 1.27 cm thick rounds), the diced 2 medium Carrots, sliced 2 stalks of Celery, diced 1 large Onion, sliced 1 large Leek, diced 1 large Potato, 2 Bay Leaves, 1 teaspoon Dried Thyme, 1/2 teaspoon Black Pepper, and 1 teaspoon Salt.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes to 2 hours. Stir the soup every 20-30 minutes to prevent the split peas and vegetables from sticking to the bottom of the pot. The soup is ready when the split peas are very tender and have broken down, causing the soup to thicken considerably. The vegetables should be soft.
5. 5Carefully remove and discard the 2 Bay Leaves from the pot. Taste the soup and add more 1 teaspoon Salt or 1/2 teaspoon Black Pepper if desired.

Related Guides