Start by rinsing the splitpeas until the water runs almost clear. Put the splitpeas into a big pot with 2 litres of water and 4 bay leaves. Bring to a boil.
When it starts boiling, turn the heat down to the lowest setting so that the splitpeas simmer very gently and don't burn. Stir every 10 minutes or so, scraping the base of the pot as well.
Scoop off the foam that forms on the top with the skimmer.
Meanwhile, cut the skin of the celeriac and chop the leek, carrots, potatoes and celeriac into cubes/rings of around 1-1.5cm thick and set aside.
Cook the broccoli in another pot until they are done. Drain and blend them with as little water as possible into a smooth puree and set aside.
When the splitpeas are starting to break down, after about 45 minutes of cooking, add in the chopped vegetables.
Cook for another 40-50 minutes or so, stirring and scraping the base of the pot every few minutes to make sure the splitpeas do not burn. This is very important to keep a close eye on.
Meanwhile, cook the smoked bacon cubes into a frying pan until the fat has rendered.
The splitpeas should have broken down completely by this time. Now you can remove the bay leaves, add in the broccoli puree and the bacon cubes including the fat. Yes, the fat as well because this will add a lot of flavour.
Now add the salt, stir well and taste. Add in more salt if you wish and serve with some parsley and/or chives sprinkled on top. Enjoy!