Gluten-Free Erwtensoep (Dutch Pea Soup)

Ingredients

• 1 lb Split peas
• 1 each Smoked ham hock
• 1 cup Celery root, diced
• 1 cup Carrots, diced
• 1 cup Leek, sliced
• 1 cup Potatoes, diced
• 4 slices Rye bread, gluten-free
• 4 tbsp Mustard
• 8 cups Water
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Rinse the split peas and place them in a large pot.
2. 2Add the smoked ham hock, celery root, carrots, leek, potatoes, water, salt, and pepper to the pot.
3. 3Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the split peas are very soft and the soup has thickened.
4. 4Remove the ham hock from the soup. Shred the meat and return it to the soup.
5. 5Serve hot with gluten-free rye bread and mustard.

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