Erbsensuppe mit Speck (Split Pea Soup with Smoked Bacon)

• 200 g Streaky bacon
• 1 medium Leek
• 2 medium Carrot
• 1 small Celeriac
• 300 g Split peas
• 1.5 liters Vegetable stock
• 2 pieces Bay leaves
• 2 tsp Dried marjoram
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 8 slices Rye bread

1. Cut the bacon into small pieces. Trim and rinse the leek well, then slice it. Peel the carrots and celeriac and cut them into small dice.
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 starts to colour. Add the leek, carrots and celeriac and cook for 5 minutes until the leek softens. Stir often so nothing catches.
3. Add the split peas, vegetable stock, bay leaves and dried marjoram. Bring to the boil, then reduce to a gentle simmer. Cook for 55 to 60 minutes, stirring occasionally, until the peas are very tender and the soup is thick.
4. Remove the bay leaves, then season with fine sea salt and black pepper. If you prefer it smoother, mash some of the peas against the side of the pot with a wooden spoon. Ladle into bowls and serve with rye bread for dipping.

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