Erbsensuppe

Rinse the Dried Green Split Peas under cold water and pick out any small stones or debris; set aside.

Heat a large heavy-bottomed pot over medium heat and add a splash of Neutral Oil. Fry the diced Smoked Streaky Bacon until it releases its fat and turns golden, about 5 minutes.

Add the chopped Onion, peeled and diced Carrot, small cubes of Celeriac, and sliced Leek to the pot; sweat gently until the vegetables are softened and the onion is translucent, 6–8 minutes.

Stir in the diced Potato and the rinsed peas, then pour in enough Stock to cover everything by about 2 cm (roughly 1.5–2 liters depending on pot size). Add the Bay Leaf, a teaspoon each of Dried Marjoram and Dried Savory, and bring to a simmer.

Lower the heat and cook gently, partially covered, until the peas are very soft and beginning to break down, about 45–60 minutes. Skim any foam off the surface as needed.

Remove and discard the Bay Leaf. Use an immersion blender to purée part of the soup for a creamy texture while leaving some chunks for body (or fully purée if you prefer a smooth soup).

Slice the Wiener Sausage into rounds and add them to the pot; simmer just until heated through, 5–8 minutes.

Season to taste with Salt and freshly ground Black Pepper. Stir in chopped Parsley just before serving for a fresh finish.

Ladle into bowls and serve hot with crusty bread or rye for soaking up the thick, flavorful broth.