Erbsensuppe mit Würstchen (German Split Pea Soup with Smoked Sausage)

• 2 medium Carrot
• 1 small Celeriac
• 1 large Leek
• 1 tbsp Olive oil
• 300 g Split peas
• 1.2 liters Vegetable stock
• 2 Bay leaves
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Smoked sausage
• 4 tsp Mustard
• 8 slices Rye bread

1. Peel and dice the carrot and celeriac into small, even pieces. Trim the leek, slice it lengthways, then rinse well to remove any grit and slice. Slice the smoked sausage into thick rounds.
2. Heat the olive oil in a large pot over a medium heat. Add the carrot, celeriac and leek with a pinch of the salt, then cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Stir in the split peas, vegetable stock and bay leaves. Bring to the boil, then reduce to a gentle simmer and cook for 60 to 70 minutes, stirring occasionally, until the peas are very tender and the soup is thick.
4. Remove the bay leaves, then season with the remaining salt and the black pepper. If you like it smoother, mash a little of the soup against the side of the pot with a wooden spoon to thicken further.
5. Add the smoked sausage and simmer gently for 5 to 8 minutes until warmed through. Serve hot with rye bread and a teaspoon of mustard per bowl for stirring in at the table.

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