Erwtensoep (Dutch Split Pea Soup with Smoked Sausage)

• 1 medium Yellow onion
• 1 tbsp Olive oil
• 1 large Leek
• 2 medium Carrot
• 500 g Celeriac
• 300 g Green split peas
• 1.5 liters Vegetable stock
• 2 Bay leaves
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Smoked sausage

1. Halve and slice the onion. Trim the leek, then slice it and rinse well to remove any grit; peel and dice the carrots and celeriac.
2. Heat the olive oil in a stockpot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the leek for 2 minutes until it starts to wilt.
3. Add the carrots, celeriac and green split peas, stirring to coat in the oil. Pour in the vegetable stock, then add the bay leaves, fine sea salt and black pepper.
4. Bring to a gentle boil, then reduce to a steady simmer and partially cover. Cook for 60 minutes, stirring every so often, until the peas have broken down and the soup is thick and creamy.
5. Nestle the smoked sausage into the soup and continue to simmer for 20 minutes until the sausage is heated through and the soup is very thick. If it catches on the base, lower the heat and add a splash of stock from the pot to loosen it.
6. Lift out and discard the bay leaves. Slice the sausage and return it to the pot, then taste and adjust seasoning with a little more salt and black pepper if needed.
7. Ladle into bowls and serve piping hot. If the soup sits and becomes too thick, loosen with a little hot water or extra stock and warm gently.

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