Pea soup with smoked sausage

Cut 4 cm white of the leek into wafer-thin rings. Cut the remaining leeks into slightly thicker rings. Peel the celeriac and cut a 1/2 inch slice of it. Cut this slice into tiny blocks. Put these cubes in a colander and pour boiling water over it.

Let it drain well. Cut the remaining celeriac into some coarser cubes. Keep the thin-thin leek and the small celeriac cubes behind for garnishing. Heat the butter in a soup pot. Chop the onion finely and scoop the onion, celeriac and split peas and cook for 2 minutes.

Add 1 liter of water with celeriac and 2 teaspoons of salt. Bring to the boil while stirring and let the soup simmer for 25-30 minutes. Stir frequently, so that the peas fall apart and it becomes a well-bound soup.

When the soup gets too thick, add more water. In the meantime, heat the smoked sausage according to the instructions. Cut the smoked sausage into slices. Cut the ham into strips. Stir in the ham and half of the slices of sausage through the soup and heat for another 1-2 minutes.

Serve the soup and spread the remaining slices of smoked sausage, leek and cubes of celeriac over it.