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
|1||lb||Split peas, green (dried)|
|1||Ham hock (smoked)|
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