Wednesday, March 21, 2012

German Split Pea Soup

Quickly simmer a pot of soup to enjoy on a cool Spring evening.  The kind Germans call "Eintopf" - one pot meal.  Easy to make, easy to clean up, very economical and very, very delicious!

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

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.  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.

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.  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.

*If you cannot find celery root or don't care to use it, substitute, potatoes, or turnips!

~Adapted from Saveur - Home Cooking from Around the World


  1. I love pea soup and yours sounds great! This German's gotta make some Eintopf!:@)

  2. Yum! I have a weakness for split pea soup :) Especially with ham....or bacon...or why not both? (great idea!) This looks so tasty, I'm going to Pin it so I can keep drooling :) Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!


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