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Erbsensuppe (Pea Soup)

Chef/owner Kurt Wagner,
Gasthaus Gutenberger

Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of marjoram. A kick of the spicy and slightly bitter marjoram is followed by the mellowness of the potato and peas.

2 cups whole green peas, dried
2 cups green split peas, dried
6 cups water
1 lb smoked ham hock, chopped
1 leek, chopped
1 carrot, chopped
2 celery stalks, chopped
1 onion, chopped
2 large potatoes, peeled and chopped
8 cups beef stock
1 European weiner, sliced
1 tsp marjoram
1 bay leaf

1. In a large pot, soak whole and split peas over night in 4 cups cold water.
2. Add beef stock, ham and bay leaf to peas and water. Over high heat, bring to a boil then turn down heat and simmer for 1 hour.
3. Add all vegetables and simmer until the vegetables are tender, approximately 10-15 min.
4. Add marjoram and season with salt and pepper to taste.
5. In a sauce pan over high heat, bring remaining 2 cups of water to a boil. Add European weiner slices and boil for 5 min.
6. Just before serving, garnish soup with sliced weiners and croutons, if desired.

Yield 10 servings

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