1
Rinse the split peas in a sieve under the tap
2
Bring water to the boil (I add beef stock cubes)
While the peas are cooking, prepare the vegetables
3
Peel and dice the celeriac (1 inch / 2 cm cubes)
4
Peel and dice the potatoes (ditto)
5
Peel and slice the carrots (1 inch / 2 cm slices)
6
Cut and wash the leeks (1/2 inch / 1cm slices)
7
Peel and slice the onions (rough slices)
Cooking
8
Add the vegetables
9
Leave to simmer for 2 hours, stir regularly to prevent sticking
10
Before you serve, cut and add the sausage slices (give them enough time to heat through)
Pea soup is much better the next day. It's hard to resist once you've been cooking it for two hours, though ;-) It's consistency should be such that a wooden spoon stands up straight in it. On it's own!