Light Dutch Pea Soup with Smoked Sausage (Erwtensoep-Style)

• 1 large Leek
• 2 medium Carrot
• 1 small Celeriac
• 250 g Green split peas
• 1.25 liters Vegetable stock
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Smoked sausage, ready-to-eat style

1. Trim and rinse the leek well, then slice it. Peel the carrots and celeriac, then cut them into small, even dice so they cook at the same rate.
2. Put the leek, carrots, celeriac, green split peas, vegetable stock, bay leaves and thyme into a large pot. Bring to the boil, then reduce to a gentle simmer.
3. Simmer gently for 60 minutes, stirring every so often, until the peas are very tender and the soup is naturally thickened. If it starts to catch on the bottom, lower the heat and stir more frequently.
4. Season with the fine sea salt and black pepper. Remove the bay leaves and thyme sprigs, then simmer for 5 minutes more to let the seasoning settle.
5. Slice the smoked sausage and stir it into the soup. Warm gently for 8 to 10 minutes until the sausage is hot through and the soup is piping hot, then serve.

Made this recipe? Rate it — a comment is optional.