Traditional German Pea Soup
This is a dish built for cold weather, meant to be cooked in a large heavy pot over a low flame. The secret is the slow breakdown of the peas, which eliminates the need for any thickeners or cream.
The quality of the pork matters most.
Select a bone-in smoked ham hock for the most depth; the marrow and connective tissue add a structural richness to the broth that a piece of lean meat simply cannot provide.
- large heavy-bottomed Dutch oven
- chef's knife
- wooden spoon
- tongs
What goes in.
- 1 lbdried green split peas, rinsed and picked over
- 1smoked ham hock or 1 lb smoked slab bacon
- 2large carrots, diced
- 1celeriac or 3 stalks celery, diced
- 1large yellow onion, finely chopped
- 2medium potatoes, peeled and cut into 1/2-inch cubes
- 2bay leaves
- 8 cupswater or mild vegetable stock
Managing the pea texture
Do not rush the simmer. By keeping the heat low, the peas hydrate and disintegrate naturally into the liquid, creating a velvety texture without ever needing to touch a blender.
The method.
Sear the meat
In the Dutch oven, brown the ham hock or bacon over medium heat until some fat has rendered and the pot has a light brown foundation.
Build the base
Add the onions, carrots, and celeriac. Sauté until the onions are translucent and have picked up the color from the bottom of the pot.
Simmer
Add the peas, water, and bay leaves. Bring to a gentle boil, then immediately turn the heat to low. Cover and simmer for 90 minutes, stirring occasionally to ensure the peas do not stick to the bottom.
Finish the texture
Add the cubed potatoes. Continue simmering for another 30 to 45 minutes until the peas have turned into a thick puree and the potatoes are tender.
Shred
Remove the ham hock, pull the meat from the bone, chop it finely, and return the meat to the pot. Stir to combine.
Other turns to take.
Wurst Add-in
Slice smoked sausages like frankfurters or kielbasa into rounds and add them during the final 10 minutes of cooking.
Vegetarian
Omit the pork and replace the water with a high-quality roasted vegetable stock, adding a tablespoon of smoked paprika to replicate the depth of the ham.
When it doesn't go to plan.
If the soup becomes too thick, stir in a splash of water just before serving to reach your preferred consistency.
Season with salt only at the very end; the smoked meat provides a significant amount of salt during the long cooking process.
This dish is arguably better the next day after the flavors have had time to settle in the refrigerator.
The ones that keep coming up.
Do I need to soak the peas overnight?
No. Split peas do not require soaking, unlike whole dried peas or beans. Rinsing them well is sufficient.
Why is my soup grainy?
The peas were likely not cooked long enough or the heat was too low to soften the skins. Keep simmering until they lose their shape entirely.
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