Erbsensuppe (German Split Pea Soup with Smoked Pork)

• 500 g Smoked pork neck, in one piece
• 300 g Split peas
• 1.5 liters Vegetable stock
• 2 Bay leaves
• 250 g Celeriac
• 200 g Carrot
• 200 g Leek
• 300 g Idaho potato
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Mustard
• 2 tbsp Fresh marjoram

1. Put the smoked pork neck in a large pot with the split peas, vegetable stock and bay leaves. Bring to the boil, then reduce to a gentle simmer and skim off any foam. Simmer for 45 minutes, stirring now and then so the peas do not catch.
2. Meanwhile, peel the celeriac and potatoes, then cut them into small dice. Peel the carrots and dice them to a similar size. Trim and wash the leek well, then slice it.
3. Add the celeriac, carrot, leek and potato to the pot, along with the fine sea salt and black pepper. Keep the soup at a steady simmer, stirring more often as it thickens. Cook for 35 to 40 minutes, until the peas have broken down and the vegetables are tender.
4. Lift out the pork and bay leaves. Slice or shred the pork, discarding any tough bits, then return the meat to the soup. Stir in the mustard and most of the marjoram, then simmer for 2 minutes and taste for seasoning.
5. Ladle into bowls and scatter over the remaining marjoram. If the soup is very thick, loosen with a splash of hot stock and warm through. Serve piping hot.

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