Lunch · 70 min · german

Erbsensuppe — Split Pea Soup

Dried split peas does the heavy lifting here, with smoked ham hock (ham) rounding it out. A German lunch that takes 70 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Dried split peas
• 200 g Smoked ham hock (ham)
• 2 Carrots
• 2 stalks Celery
• 1 Yellow onion
• 2 Potatoes
• 6 cups Vegetable broth
• 1 tsp Fresh thyme
• 2 Bay leaves

Steps

1. Rinse the peas and simmer them with the ham hock, bay, and thyme in the broth for 30 minutes, skimming any foam.
2. Add the diced carrots, celery, onion, and potatoes and simmer 25 minutes more, until the peas collapse into a thick, creamy base.
3. Lift out the ham hock, shred the meat, and return it to the pot. Discard the bone and bay leaves.
4. Blend half the soup for a silky body, then stir it back in — full blending makes it gluey; half gives the perfect thick-but-rustic texture.
5. Season with salt, pepper, and a whisper of vinegar. Serve with dark rye bread and butter, the way it’s eaten on cold Saturdays across the north.

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