Gluten-Free Erwtensoep (Dutch Pea Soup)

Instructions

1. 1Rinse the about 450 g of split peas under cold running water until the water runs clear. Place the rinsed split peas into a large, heavy-bottomed pot.
2. 2Add the 8 cups of water to the pot with the split peas. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally to prevent sticking. The peas should begin to soften.
3. 3Add the about 450 g of smoked sausage, 1 cup of celery root cut into 1.27 cm dice, 1 cup of carrots cut into 1.27 cm dice, 1 cup of leek sliced into 1.27 cm pieces, 1/2 cup of onion chopped into 0.635 cm pieces, and 1 cup of potato cut into 1.27 cm dice to the pot. Stir everything to combine.
4. 4Continue to simmer the soup, covered, over low heat for another 1 hour to 1 hour and 30 minutes. Stir every 20-30 minutes. The soup is ready when the split peas have broken down and the vegetables are very tender, and the soup has a thick consistency. You can test for tenderness by tasting a piece of carrot or potato.
5. 5Carefully remove the about 450 g of smoked sausage from the pot. Place the sausage on a cutting board and slice it into 1.27 cm thick rounds. Return the sliced sausage to the pot.
6. 6Stir in the 1/4 cup of chopped parsley, 1 tsp of salt, and 1/2 tsp of black pepper. Cook for an additional 5 minutes to allow the flavors to meld.
7. 7Serve the Gluten-Free Erwtensoep hot.