German Split Pea Soup
German split pea soup is the epitome of comfort food. Packed with hearty split peas, smoky bacon, and tender potatoes, it’s a nourishing and satisfying dish that’s perfect for chilly days.
Ingredients
- 3 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 2 garlic cloves, minced
- 100 g diced smoked bacon
- 1 medium leek, white part only, chopped
- 1 medium carrot, peeled and diced (125 g)
- 1 small piece celery root, peeled and diced (125 g)
- 50 ml dry white wine (optional)
- 2 teaspoons dried marjoram
- 1 bay leaf
- 300 g dried green split peas (1 1/2 cups)
- 1.2 litres chicken or vegetable broth (5 cups), plus more as needed
- 350 g all-purpose potatoes, peeled and diced
- 1 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar (unfiltered), (or white wine vinegar)
- 3 tablespoons chopped flat-leaf parsley, for garnish
Optional add-in:
- 4 hot dogs, cut into bite-size pieces
Method
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Sauté the Aromatics: Heat olive oil in a large pot (or Dutch Oven) over medium heat. Add the onions, garlic, and bacon, and sauté for 5 minutes until the onions are softened.
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Add Vegetables and Spices: Stir in the leek, carrot, and celery root. Cook for another 5 minutes until softened. Add the white wine (if using) and let it simmer for 1 minute. Stir in marjoram and the bay leaf, cooking for 1 more minute to release their flavours.
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Incorporate Split Peas and Broth: Add the split peas to the pot and pour in the broth. Stir to combine, then bring to a boil. Reduce heat, cover, and cook at a gentle simmer for 20 minutes.
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Add Potatoes and Simmer: Add the diced potatoes, stirring well. Continue to simmer for another 20 minutes, or until the potatoes and peas are tender. Add more broth if the soup thickens too much.
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Finish the Soup: Remove the bay leaf. Stir in the apple cider vinegar, season with salt and pepper, and taste to adjust the seasoning. Optional: for a heartier option, add the hot dog pieces and cook for 5 additional minutes.
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Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy!
Notes
- Peeled split peas don’t need soaking; however, unpeeled green or yellow peas should be soaked overnight and will require a longer cooking time.
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