germansoupsplit-peasham-hockclassicwinterstovetop

Erbsensuppe

Name: Erbsensuppe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: German
Ingredients: 180 g yellow split peas, rinsed; 350 g smoked ham hock; 120 g carrot, small dice; 120 g leek, halved lengthwise and sliced; 150 g celeriac, small dice; 80 g onion, finely diced; 2 cloves (10 g) garlic, finely chopped; 2 bay leaves; 1 tsp dried marjoram; 1/2 tsp black pepper; 1.2 litres water; to taste salt; 1 tbsp (15 ml) sunflower oil or lard; 2 tbsp (8 g) fresh parsley, chopped; 1 tsp German mustard, for serving (optional)

This classic Erbsensuppe is thick, smoky, and deeply comforting, with yellow split peas cooked down into a velvety broth around tender vegetables and savory ham. Marjoram and bay give it the unmistakable warm, old-fashioned aroma of a proper German pea soup.

2 servings

582 kcal

German

Ingredients

Suppe

180 gyellow split peas, rinsed
350 gsmoked ham hock
120 gcarrot, small dice
120 gleek, halved lengthwise and sliced
150 gceleriac, small dice
80 gonion, finely diced
2 cloves (10 g)garlic, finely chopped
2bay leaves
1 tspdried marjoram
1/2 tspblack pepper
1.2 litreswater
to tastesalt

Zum Fertigstellen

1 tbsp (15 ml)sunflower oil or lard
2 tbsp (8 g)fresh parsley, chopped
1 tspGerman mustard, for serving (optional)

Instructions

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.
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.
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.
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
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.
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.
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.

Nutrition per serving

582 kcal

Calories

37g

Protein

49g

Carbs

25g

Fat

18g

Fiber

Notes

•For a more traditional, thicker texture, let the soup stand 5 minutes before serving; split pea soup tightens as it cools.
•If your ham hock is especially meaty and salty, you may not need any added salt at all.
•Serve with rye bread or Bauernbrot for a classic cold-weather meal.
•Yellow split peas cook a little faster than whole dried peas, which helps this version stay within about 60 minutes.

Background

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.

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