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

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

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