1. Prepare the Peas:

   • Rinse the split peas under cold water. Soak them in a bowl of water for at least 1 hour. Drain before using.

2. Cook the Soup Base:

   • In a large pot, combine the soaked split peas and water or vegetable broth. Bring to a boil over medium-high heat.
   • Add the chopped onion, diced carrots, diced celery, sliced leek (if using), and diced potato to the pot. Stir to combine.

3. Add Seasonings:

   • Add the bay leaves and smoked sausage (or diced bacon) to the pot. Reduce the heat to low and simmer uncovered for about 45 minutes, stirring occasionally.

4. Monitor Consistency:

   • As the soup cooks, the peas will break down and thicken the soup. If it becomes too thick, add a bit more water or broth to reach your desired consistency.

5. Remove the Sausage:

   • After 45 minutes, remove the smoked sausage from the pot. If using, allow it to cool slightly before slicing into rounds. Set aside.

6. Season and Serve:

   • Remove the bay leaves. Use an immersion blender to purée the soup to your desired texture (smooth or chunky). Season with salt and pepper to taste.
   • Stir the sliced sausage back into the soup, or serve it on top for a nice presentation.

7. Garnish and Enjoy:

   • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.

Tips:

• For a vegetarian version, skip the sausage or bacon and use vegetable broth, adding more vegetables for flavor.
• Erwtensoep is even better the next day, so feel free to make it ahead of time and reheat it.