Gluten-Free Erwtensoep (Dutch Pea Soup)

Ingredients

• 1 lb Dried Split Peas
• 1 lb Smoked Sausage (gluten-free)
• 1 medium Celery Root
• 1 large Leek
• 2 medium Carrots
• 1 medium Onion
• 8 cups Vegetable Broth
• 2 leaves Bay Leaf
• 1 tsp Dried Marjoram
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Rinse the 1 lb Dried Split Peas thoroughly under cold running water. Peel the 1 medium Celery Root and cut it into 1/2-inch (1.25 cm) cubes. Trim the ends of the 1 large Leek, slice it lengthwise, rinse thoroughly to remove any dirt, and then thinly slice the white and light green parts. Peel the 2 medium Carrots and cut them into 1/2-inch (1.25 cm) rounds or half-moons. Peel and finely chop the 1 medium Onion.
2. 2Place a large heavy-bottomed pot or Dutch oven (at least 6-quart / 5.7-liter capacity) on the stovetop. Add the rinsed 1 lb Dried Split Peas, the prepared 1 medium Celery Root, 1 large Leek, 2 medium Carrots, and 1 medium Onion to the pot. Add the 1 lb Smoked Sausage (gluten-free), 8 cups Vegetable Broth, 2 Bay Leaves, and 1 tsp Dried Marjoram to the pot.
3. 3Increase the heat to high and bring the mixture to a rolling boil (approximately 212°F / 100°C). Once the soup is actively boiling, reduce the heat to low to maintain a gentle simmer.
4. 4Cover the pot with a lid and simmer for 2 hours. Stir the soup occasionally (every 15-20 minutes) to prevent the ingredients from sticking to the bottom of the pot. Continue simmering until the 1 lb Dried Split Peas are completely broken down and the soup has thickened significantly, achieving a creamy, uniform texture.
5. 5Carefully remove and discard the 2 Bay Leaves from the soup. If you prefer a smoother consistency, use an immersion blender to partially blend the soup directly in the pot for 30-60 seconds, until some of the vegetables are pureed but some chunks still remain. Stir in the 1 tsp Salt and 1/2 tsp Black Pepper.
6. 6Serve the Gluten-Free Erwtensoep hot.

Related Guides