Erbsensuppe mit Mettwurst (Pea Soup with Smoked Sausage)

Rinse the split peas thoroughly. It's recommended to soak them in cold water for at least 4 hours or overnight, then drain. Dice the carrot, celery, and onion.

Heat sunflower oil in a large pot over medium heat. Add diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.

Add the drained split peas, vegetable broth, bay leaf, and dried marjoram to the pot. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the peas are very tender and beginning to break down. Slice the Mettwurst.

Remove the bay leaf. Using an immersion blender or potato masher, partially mash the soup to achieve your desired consistency – some prefer it completely smooth, others chunky. Add the sliced Mettwurst and heat through for 5-10 minutes. Season with salt and pepper to taste. Serve hot.