Erbsensuppe

Name: Erbsensuppe
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: German
Ingredients: 300g Dried Split Green Peas, Erbsen; 1.2 l Stock, vegetable or meat; 150g Smoked Streaky Bacon, Speck; diced; 1 large Onion, finely diced; 2 Carrots, diced; 150g Celeriac, diced; 1/2 Leeks, sliced; 450g Potatoes, peeled and diced; 2 Bay Leaves; 1 tsp Dried Marjoram; 1/2 tsp Dried Savory, Bohnenkraut; 1 tbsp Neutral Oil, or lard; 4 Wiener Sausages, or Frankfurter/Wiener Würstchen; 2 tbsp Parsley, chopped, fresh; Some Salt, to taste; Some Pepper (Black), to taste

A comforting, hearty German pea soup with smoky bacon and tender vegetables, simmered until thick and silky. It's finished with slices of Wiener sausage and fresh parsley for a rustic, satisfying bowl that tastes like home.

A comforting, hearty German pea soup with smoky bacon and tender vegetables, simmered until thick and silky. It's finished with sl... Show more

Traditional German Recipe

Health Grade

A- · Excellent

Rating

4.0

Time

1 hr10 min

Price

2,25 €

Calories

521 kcal

low calorie

healthy

easy

meal prep

Method

Prep the vegetables

Rinse the Dried Split Green Peas under cold water and pick out any grit. Peel and finely dice the Onion, Carrots, and Celeriac; trim, split lengthwise, wash well, and slice the Leeks; peel and dice the Potatoes; and cut the Smoked Streaky Bacon into small cubes.

Brown the bacon

Heat the Neutral Oil in a large heavy-bottomed pot over medium heat. Add the bacon and cook, stirring now and then, for 4 minutes until the fat starts to render and the pieces pick up a little color. Stir in the onion, carrots, celeriac, and leeks and cook for 5 minutes more, just until the onion turns glossy and the vegetables begin to soften.

Simmer the soup

Tip in the peas, pour in the Stock, and add the Bay Leaves, Dried Marjoram, and Dried Savory. Stir in the potatoes, bring everything to a boil, then lower the heat to a gentle simmer and cook, partially covered, for 40 minutes. Nestle the Wiener Sausages into the soup for the last 5 minutes so they heat through without bursting. Stir from time to time and scrape the bottom of the pot; if the soup gets too thick before the peas are tender, loosen it with a splash of hot water.

Season to taste

Fish out the bay leaves, then taste the soup and season with the Salt and Black Pepper until the broth tastes rounded and savory. If it seems a little too thick, add a splash more hot water; if it’s loose enough, leave it rustic and hearty.

Serve and garnish

Ladle the soup into bowls, making sure each bowl gets a sausage. Scatter the chopped Parsley over the top and serve right away while everything is steaming hot.