Erbsensuppe (Split Pea Soup with Smoked Bacon)

• 200 g Streaky bacon
• 1 medium Yellow onion
• 2 medium Carrot
• 400 g Celeriac
• 300 g Split peas
• 1.5 liters Vegetable stock
• 2 Bay leaves
• 2 tsp Dried marjoram
• ½ tsp Black pepper
• 2 tbsp Dijon mustard

1. Cut the bacon into small pieces. Finely dice the onion, peel and dice the carrots, and peel and dice the celeriac into small, even cubes.
2. Put the bacon in a large pot over medium heat and cook for 6 to 8 minutes, stirring, until the fat renders and the bacon is lightly browned. Add the onion, carrot and celeriac and cook for 5 minutes until the onion softens.
3. Stir in the split peas, then pour in the vegetable stock. Add the bay leaves, dried marjoram and black pepper and bring to a gentle simmer.
4. Simmer gently, partially covered, for 65 to 75 minutes, stirring occasionally, until the peas are very tender and the soup is thick and creamy. If it starts to catch, lower the heat and add a splash more stock from the measured amount if needed.
5. Remove and discard the bay leaves. Ladle into bowls and let it stand for 2 minutes to settle and thicken slightly, then serve with Dijon mustard stirred in at the table if you like.

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