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Ingredients

Instructions

1. 1

   Rinse the yellow split peas under cold water until the water runs mostly clear. Put them in a medium soup pot with the water, bay leaf, and dried marjoram. Bring to a boil over medium-high heat, skimming off any foam for a cleaner-tasting broth.

2. 2

   While the pot comes up to heat, prepare the vegetables: dice the celeriac and carrot small and evenly so they soften at the same rate; wash the leek thoroughly between the layers to remove grit, then slice it; finely dice the onion.

3. 3

   Add the celeriac, carrot, leek, and onion to the pot. Lower to a steady simmer and cook uncovered for 35 minutes, stirring occasionally so the peas do not catch on the bottom. The soup is ready for the next stage when the peas are soft and starting to break down.

4. 4

   Nestle the smoked sausage into the simmering soup and cook for 10 minutes, turning once if needed, until heated through and lightly infused into the soup. If the soup becomes too thick before the peas are fully tender, add a small splash of hot water.

5. 5

   Remove the sausage to a board and slice it. Discard the bay leaf. Season the soup with the fine salt and black pepper. For a classic thick texture, lightly mash some of the peas and vegetables against the side of the pot with a spoon; it should be hearty and spoon-coating, not watery.

6. 6

   Return the sliced sausage to the pot and simmer for 2 minutes. Ladle into warm bowls, scatter over the fresh parsley, and serve hot.

Nutrition per serving

Notes

• •For a more traditional next-day texture, cool and refrigerate the soup; split pea soup thickens noticeably as it stands.
• •If your smoked sausage is already fully cooked, it only needs reheating in the soup. Do not boil it hard, or the casing may split.
• •Serve with rye bread or crusty bread if desired, though this will add extra calories and gluten.

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