Erbsensuppe

A thick soup where split peas break down to bind the broth. A dominant smoky aroma from bacon and sausage, with a creamy texture punctuated by tender vegetable chunks.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 1076
• Protein: 69 g
• Carbs: 87 g
• Fat: 42 g

Ingredients

• 500 g Split pea ( rinsed )
• 150 g Smoked lardons ( whole )
• 4 piece Frankfurter sausage ( sliced )
• 2 piece Onion ( thinly sliced )
• 2 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( sliced )
• 300 g Potato ( diced )
• 30 g Minimum butter sweet
• 1.5 L Mineral water
• 2 piece Bay leaf
• 1 piece Thyme ( sprig )
• 1 tsp Marjoram
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 g Smoked pork hock ( whole )

Instructions

1. Juices and aromatics

   In a large pot, melt the butter. Add the bacon bits and chopped onions. Let them brown until the bacon is crispy and the onions are translucent.

2. Aromatic garnish

   Add the carrots, celery, and potatoes cut into small cubes. Stir well to coat the vegetables in fat and let them sweat for a few minutes.

3. Moistening and cooking

   Pour in the rinsed split peas. Add the water. Add the smoked pork knuckle, bay leaf, thyme, and marjoram. Bring to a boil, then lower the heat to maintain a gentle simmer.

4. Binding and texture

   Cover and simmer for about 1 hour 15 minutes. The peas should be completely tender. Remove the knuckle, shred the meat while removing the bone and skin, then return the meat to the soup. Stir occasionally to prevent sticking.

5. Smoky finish

   Stir in the sausage slices. Heat for 5 minutes. Adjust the seasoning with salt and pepper. The soup should generously coat the ladle.

Chef's tips

• Only salt at the end: salt can prevent split peas from softening properly during cooking.
• If the soup is too thick the next day, thin it with a little hot water when reheating.

Storage

Keep for 3 days in the refrigerator in an airtight container. It tastes even better when reheated.