Erbsensuppe - Pea Soup
A traditional German-style pea soup that is easy to prepare and makes a delicious, economical meal.
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Instructions
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Soak whole peas in 1 to 2 quarts of water overnight (omit if using split peas).
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The next day, chop bacon and render it in a large pan, reserving a couple of tablespoons of fat.
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Drain the soaked peas, add them to the pan with 4 cups of fresh water, and bring to a boil, reducing heat to manage foaming.
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Trim and cube pork chops or Kasseler ham, then add the meat and/or smoked sausages to the pot.
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Clean, peel, and dice onions, leek, and celeriac (or celery) into 1/2-inch pieces, then add to the pot.
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Cover the pot, reduce heat, and simmer for 1.5 to 2 hours, stirring occasionally until the peas are soft.
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Season with salt and pepper to taste, and stir in a little vinegar if a richer flavor is desired.
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Serve with fresh bread and beer, optionally garnishing with crispy bacon bits or croutons.