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
