Erbsensuppe
Ingredients
- 500 gSplit pea (rinsed)
- 150 gSmoked lardons (whole)
- 4 pcFrankfurter sausage (sliced)
- 2 pcOnion (thinly sliced)
- 2 pcCarrot (finely diced)
- 1 pcApium graveolens (sliced)
- 300 gPotato (diced)
- 30 gUnsalted butter
- 1.5 LMineral water
- 2 pcBay leaf
- 1 pcThyme (sprig)
- 1 tspMarjoram
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gSmoked pork hock (whole)
Method
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.
- 1
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
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
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
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
Stir in the sausage slices. Heat for 5 minutes. Adjust the seasoning with salt and pepper. The soup should generously coat the ladle.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. It tastes even better when reheated.
