Thick Pea Soup with Smoked Sausage and Marjoram

Instructions

1. 1

   Prepare the ingredients

   Rinse the peas in a sieve under cold water. Finely dice the onion, and cut the carrot and celeriac into roughly 1 cm cubes. Peel the potatoes and cut them into cubes about 1.5 cm in size. Slice the sausage into rounds and finely chop the garlic.

   
2. 2

   Cook the base

   Heat the oil over medium heat in a pot with a capacity of at least 3 litres. Add the onion, carrot, and celeriac and cook for 6 minutes, stirring occasionally, until the onion softens and the vegetables are lightly browned at the edges. Stir in the garlic and cook for another 30 seconds.

   
3. 3

   Cook the peas

   Add the rinsed peas, water, and bay leaf. Bring to a boil, then reduce the heat to low and simmer partially covered for 50 minutes. Stir occasionally; if foam forms, skim it off with a spoon.

   
4. 4

   Add the potatoes and sausage

   Add the potatoes and sausage rounds to the pot. Simmer steadily for another 18 to 22 minutes, until the potatoes are tender and the peas are beginning to break down. If the soup thickens too much, add 100 ml of hot water.

   
5. 5

   Season and serve

   Remove the bay leaf. Stir in the marjoram, crumbling it between your fingers, along with the black pepper, salt, and wine vinegar. Simmer the soup for another 2 minutes and taste: it should be thick, with tender peas, a pronounced smoky flavor, and a gently tangy finish. Serve hot.