German Split Pea Soup Recipes

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

GERMAN PEA SOUP

Steps:

• Wash split peas in water.
• Soak overnight in water to cover.
• Drain the next morning.
• Heat oil in a large Dutch oven.
• Saute onion and celery until soft.
• Add chopped garlic, thyme, marjoram, and sage.
• Stir and cook for another minute.
• Add ham hock, beef broth, split peas, and carrots.
• Cover pot and bring to a boil.
• Adjust heat until you can maintain a slow simmer.
• After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock.
• Allow to cool somewhat.
• Discard fat and bones.
• Slice meat and return to pot.
• Season to taste.

GERMAN SPLIT PEA SOUP

Steps:

• Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
• Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
• Sprinkle with reserved bacon.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.