Grochówka (Polish Split Pea Soup with Smoked Sausage)

• 1 medium Yellow onion
• 2 medium Carrot
• 400 g Celeriac
• 300 g Smoked sausage
• 300 g Split peas
• 1.5 liters Vegetable stock
• 2 Bay leaves
• 1 ½ tsp Fine sea salt, plus more to taste
• ½ tsp Black pepper, plus more to taste
• 2 tsp Dried marjoram

1. Peel and finely dice the onion. Peel the carrots and cut into small dice, then peel the celeriac and cut into small dice as well.
2. Slice the smoked sausage into thick rounds. Rinse the split peas under cold running water until the water runs mostly clear.
3. Put the onion, carrots, celeriac, split peas, vegetable stock and bay leaves into a large pot. Bring to the boil, then reduce to a gentle simmer and cook for 45 minutes, stirring occasionally, until the peas are very tender.
4. Stir in the smoked sausage and continue to simmer for 15 to 20 minutes, until the soup is thick and creamy and the sausage is hot throughout. If it gets too thick, loosen with a splash of water from the kettle and stir well.
5. Remove the bay leaves, then season with the fine sea salt, black pepper and dried marjoram. Simmer for 2 minutes more, then rest off the heat for 5 minutes before serving so the soup settles and thickens slightly.

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