Best German Pea Soup Recipes

GERMAN PEA SOUP

Steps:

• Wash split peas in water.
• Soak overnight in water to cover.
• Drain the next morning.
• Heat oil in a large Dutch oven.
• Saute onion and celery until soft.
• Add chopped garlic, thyme, marjoram, and sage.
• Stir and cook for another minute.
• Add ham hock, beef broth, split peas, and carrots.
• Cover pot and bring to a boil.
• Adjust heat until you can maintain a slow simmer.
• After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock.
• Allow to cool somewhat.
• Discard fat and bones.
• Slice meat and return to pot.
• Season to taste.

GERMAN SPLIT PEA SOUP

Steps:

• Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
• Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
• Sprinkle with reserved bacon.

GERMAN SPLIT PEA SOUP

Steps:

• 1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes. 2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. Sprinkle with reserved and crumbled bacon.