German Pea Soup Recipes

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GERMAN PEA SOUP



German Pea Soup image

What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. Soaking the peas overnight cuts down on the cooking time quite a bit.

Provided by Mary Leverington

Categories     Beans

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dried split green peas
1 large meaty ham hock
1 tablespoon vegetable oil
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, sliced
4 cloves garlic, chopped
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram, crushed
1/4 teaspoon sage
4 cups condensed beef broth
salt and pepper

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



German Split Pea Soup image

Make and share this German Split Pea Soup recipe from Food.com.

Provided by Boo Chef in West Te

Categories     German

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 slices bacon, finely chopped
1 large onion, finely chopped
1 celery rib, finely chopped
1 large carrot, peeled and finely chopped
1 small celery root, peeled and finely chopped
kosher salt
2 tablespoons flour
10 sprigs flat leaf parsley
8 sprigs fresh thyme
2 bay leaves
1 lb split peas, rinsed and drained
2 large smoked ham hocks, about 2 lbs
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 358.7, Fat 8.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 89.7, Carbohydrate 51.7, Fiber 20.2, Sugar 7.8, Protein 20.1

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