Split Pea Soup
Split Pea Soup is called Erbsensuppe in Germany. This recipe serves about 8 people.
Ingredients for Split Pea Soup:
- 454 g (1 lb) of dried split green peas
- 90 g (3.17 oz) of diced celery knobs
- 700 g (1.54 lb) of peeled and diced potatoes (I used Yukon gold)
- 300 g (10.5 oz) of diced carrots
- 400 g (14.1 oz) of cut leeks
- 300 g (10.5 oz) of cut bacon
- 3 cloves of chopped garlic
- 1 can 425 g (15 oz) of young, small, sweet peas (optional)
- 2 teaspoons of salt
Preparation of Split Pea Soup:
Soak the split peas overnight in a bowl of cold water. Make sure that the water covers the split peas completely.
Wash the leeks, cut it lengthwise in half and then in strips. Peel carrots, celery knob, potatoes, and cloves of garlic and cut into dices. Cut the sliced bacon into strips.
Melt the bacon in a large saucepan until the fat is melted. Add the leeks and garlic to the saucepan and stir with a wooden spoon. Add the carrots and celery and mix all ingredients thoroughly. Pour the soaked split peas and the water into the saucepan and add salt. The water in the saucepan should be about 1 inch above the vegetables. Bring the soup to a boil, turn the heat down to low, cover the saucepan and let the soup simmer for about 1 ½ – 2 hours. Make sure to stir the soup from time to time.
While the soup is simmering place the diced potatoes in a saucepan, add 1 teaspoon of salt and bring to a boil. Cook the potatoes for about 10 minutes, take them off the stove and drain in a colander. Place aside.
Once the soup is fully cooked, remove it from the stove and add the boiled potatoes and the canned peas to the saucepan. Stir with a wooden spoon. Serve the soup with Frankfurter or Wiener sausages and Oma’s Homemade Potato Pancakes.