German Split Pea Soup

With roots in antiquity, this German Split Pea Soup (Erbsensuppe) made with celery root and a smoked ham hock yields a thick and satisfying meal.

Serve with seasoned croutons and sour cream. 

German Split Pea Soup

lb Split peas, green (dried)  
rasher Bacon Chopped 
rib Celery Diced 
 Carrot Diced 
 Celery root Diced 
½   Onion, yellow Diced 
tbsp Flour, AP  
tbsp Parsley (dried)  
½  tsp Thyme  
12-oz bottle Beer Pref. Oktoberfest/märzen 
 Ham hock (smoked)  
 Bay leaf  
  Pepper, black  

1 Fry the bacon until crisp. Remove and set aside. 

2 Sauté the onion, celery, celery root and carrot in the bacon fat until soft. Stir in the flour and dry spices. 

3 Add 6 cups water, split peas, ham hock and beer and bring to a boil. Reduce the heat and simmer, covered, for 1 hr. 

4 Remove the ham hock and pull the meat off the bone when cool. Purée 2 cups of soup and return to the pot to thicken. 

5 Return the ham to the soup along with reserved bacon, and season to taste. 

Yield: 4 servings 


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