Gluten-Free Erwtensoep (Split Pea Soup)

Ingredients

• 500 g Dried Green Split Peas
• 1 large Smoked Ham Hock
• 200 g Celery Root
• 1 large Leek
• 2 medium Carrot
• 1 medium Onion
• 2 liters Vegetable Broth
• 2 leaves Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Rinse the split peas thoroughly.
2. 2In a large pot, combine the split peas, smoked ham hock, chopped celery root, leek, carrot, onion, vegetable broth, and bay leaves.
3. 3Bring to a boil, then reduce heat and simmer for 2 hours, or until the split peas are very soft and the soup has thickened.
4. 4Remove the ham hock from the pot. Shred the meat from the bone and discard the bone and skin. Return the shredded meat to the soup.
5. 5Season with salt and pepper to taste. Simmer for another 15 minutes.
6. 6Serve hot with rye bread (ensure gluten-free if needed).

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