Bring 1.5 liters of water with the stock cubes, split peas and bay leaf to the boil.
Let this simmer for about an hour, stirring occasionally.
In the meantime, peel and cut the carrot, potato and celeriac into pieces.
Chop the leek into rings and wash it well. Peel the onion and cut into fine pieces.
Finely chop the celery. Cut the smoked chicken into cubes or strips.
After about an hour the split peas start to fall apart and a green mass is formed. This can take a little longer or shorter.
Add the sliced vegetables, potato and chicken to the pea soup. Save some chicken to garnish.
Let the soup simmer for about half an hour. Season the soup with possibly a little pepper and salt.
Let the soup simmer gently for another 10 minutes.
The soup is often thicker the next day and tastes even better.