Erbsensuppe

Nutrition · per serving

Steps

1. 1

   Rinse the split peas under cold water until the water runs mostly clear. Dice the carrot and celeriac, slice the leek, finely dice the onion, and chop the garlic. This small, even cut helps the vegetables soften in the same time as the peas.

   180 g yellow split peas, rinsed120 g carrot, small dice150 g celeriac, small dice120 g leek, halved lengthwise and sliced80 g onion, finely diced2 cloves (10 g) garlic, finely chopped
2. 2

   Heat the oil or lard in a heavy pot over medium heat. Add the onion and cook for 2-3 minutes until translucent, then add the garlic, carrot, leek, and celeriac. Sweat for 5 minutes, stirring often, without browning; gentle sweating builds sweetness for the broth.

   1 tbsp (15 ml) sunflower oil or lard80 g onion, finely diced2 cloves (10 g) garlic, finely chopped120 g carrot, small dice120 g leek, halved lengthwise and sliced150 g celeriac, small dice
3. 3

   Add the split peas, ham hock, bay leaves, marjoram, black pepper, and water. Bring to a boil, skimming off any foam in the first few minutes for a cleaner-tasting soup.

   180 g yellow split peas, rinsed350 g smoked ham hock2 bay leaves1 tsp dried marjoram1/2 tsp black pepper1.2 litres water
4. 4

   Lower to a gentle simmer, cover partially, and cook for about 35 minutes, stirring occasionally so the peas do not catch on the bottom. The soup is ready for the next step when the peas are mostly broken down and the ham is tender enough to pull from the bone.

5. 5

   Lift out the ham hock and set it on a board for a few minutes until cool enough to handle. Remove and discard the bay leaves. Strip the meat from the bone, discarding skin, excess fat, and any tough connective tissue, then shred or dice the meat into bite-size pieces.

   350 g smoked ham hock2 bay leaves
6. 6

   Return the ham meat to the pot and simmer uncovered for 5-8 minutes more, stirring and lightly mashing some peas against the side of the pot to thicken the soup. If it becomes too thick, loosen with a splash of hot water. Taste before salting, as the ham hock may already be quite salty.

   350 g smoked ham hockto taste salt1.2 litres water
7. 7

   Ladle the Erbsensuppe into warm bowls, scatter over the parsley, and serve immediately. Offer a small spoonful of German mustard alongside if you like a sharper finish.

   2 tbsp (8 g) fresh parsley, chopped1 tsp German mustard, for serving (optional)

Origin & History

Erbsensuppe has long been a staple in German-speaking regions, valued as an economical and filling soup made from dried peas, root vegetables, and preserved pork. It became especially associated with farmhouse and winter cooking, where smoked ham hock added both richness and seasoning to a simple pantry dish.