German Split Pea Soup

Jennifer

Cuisine: German
Categories: Soups, Lunch & Healthy Meals

Recipe Source: Patricia Stagich

German Split Pea Soup is a hearty and flavorful soup made with split peas, ham hocks, and vegetables. It is typically seasoned with bay leaves, marjoram, and thyme. This soup is a popular winter dish in Germany and is often served with a dollop of sour cream or yogurt.

German Split Pea Soup

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 6 servings

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 2 slices bacon, minced
  • 1 large onion, minced
  • 2 ribs celery, minced
  • 2 large carrots, peeled and minced
  • 1 small celery root, peeled and minced*
  • Kosher salt to taste
  • 2 Tbsp. flour
  • 2 sprigs parsley
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 lb. green split peas, rinsed and drained
  • 1 large smoked ham hock or smoked turkey leg
  • Freshly, ground pepper to taste

Directions:

  1. Put the oil and bacon into a 6 qt. pot and cook over medium-high heat until crisp. Remove with a slotted spoon and transfer bacon to a paper towel-lined plate; set aside.
  2. Add onion, celery, carrots, and celery root, season with salt and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook, stirring for 3 minutes.
  3. Add parsley, thyme and bay leaves to the pot along with the peas, ham hock (I used the turkey leg because it's a more milder smokey flavor) and 8 cups water.
  4. Bring to a boil, reduce to low and simmer, covered, until peas are very tender, about 1 hour. Remove and discard thyme sprigs and bay leaves. Add turkey meat if desired. Season with salt and pepper and sprinkle with reserved bacon.

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