Boil water with salt, peas, pork chops and bay leaf in a big pan, let it simmer for 20 minutes (I usually give it 1-2 hours)
Peel the celeriac and dice
Clean in some water and dry
Cut off the bottom side of the leek and some of the dark bits as well
Cut in rings of about 1cm
Clean in some water and dry
Cut the celery in small pieces
Take the pork chops out of the pa and cut in small dices
Mix meat, celeriac, leek and 3/4th of the celery through the soup
Put the saucage in the pan and let it simmer for another 20 minutes untill all the veggies are done.
Regularly stir
Take the sausage out of the pan and cut in slices, put back into the pan
Garnish with the left over celery
Tip: Prepare the soup one day before you eat it. Save in a pan with lid in fridge