Introduction: Comfort in a Bowl
Dive into a bowl of traditional German split pea soup, a warming dish that embodies the essence of home-cooked comfort. This rustic recipe combines hearty split peas, smoky bacon, and a medley of vegetables to create a rich, satisfying meal that warms you from the inside out. Perfect for cold days and hungry families, this soup is a testament to simple, nourishing cooking.
Ingredients
US Measurements
- 1 lb 2 oz (500g) split peas
- 3.5 oz (100g) celeriac, diced
- 3.5 oz (100g) carrots, diced
- 1 leek, finely chopped
- 2 medium onions, finely chopped
- 10.5 oz (300g) floury potatoes, diced
- 3.5 oz (100g) smoked bacon, diced
- 1.4 oz (20g) lard
- 1 heaped teaspoon dried marjoram
- 2 sprigs fresh parsley, chopped
- 8.5 cups (2 liters) water
- 8 heaped teaspoons vegetable bouillon powder
- Salt and white pepper to taste
Metric Measurements
- 500g split peas
- 100g celeriac, diced
- 100g carrots, diced
- 1 leek, finely chopped
- 2 medium onions, finely chopped
- 300g floury potatoes, diced
- 100g smoked bacon, diced
- 20g lard
- 5g dried marjoram
- 2 sprigs fresh parsley, chopped
- 2 liters water
- 40g vegetable bouillon powder
- Salt and white pepper to taste
Step-by-Step Cooking Instructions
- Prepare the Base:
- Melt lard in a large soup pot over low heat
- Add diced bacon and cook gently until slightly crisp
- Add finely chopped onions and sauté until translucent
- Add Vegetables:
- Incorporate diced carrots, celeriac, and chopped leek
- Increase heat to high
- Sauté briefly while stirring, being careful not to burn
- Build the Soup:
- Pour in 1 liter of water and mix thoroughly
- Add split peas, stirring carefully
- Add remaining water
- Bring to a boil
- Simmer and Season:
- Add vegetable bouillon powder (1 teaspoon per 1/4 liter)
- Stir in marjoram
- Reduce heat and simmer gently
- Final Cooking:
- After 20 minutes, add diced potatoes
- Continue simmering for 40 more minutes
- Stir frequently to prevent sticking
- Focus on stirring during the last third of cooking time
- Finish and Serve:
- Season with white pepper and salt
- Stir in chopped fresh parsley
- Serve hot
Cooking Time and Nutritional Information
- Preparation Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 80 minutes
- Servings: 6-8
Nutritional Information (per serving)
- Calories: 250-300 kcal
- Protein: 15-18g
- Carbohydrates: 35-40g
- Fat: 8-10g
- Fiber: 10-12g
Expert Cooking Tips and Tricks
- Use dried split peas for best texture and flavor
- Stir frequently to prevent burning and ensure even cooking
- For a smoother soup, use a hand blender to partially blend
- Choose a heavy-bottomed pot for even heat distribution
- Adjust liquid if soup becomes too thick during cooking
Recipe Variations and Substitutions
- Vegetarian Option: Replace bacon with smoked tofu or mushrooms
- Gluten-Free: Ensure vegetable bouillon is gluten-free
- Dairy-Free: Already naturally dairy-free
- Low-Fat: Reduce bacon or use turkey bacon
- Herb Variations: Try thyme or oregano instead of marjoram
Frequently Asked Questions
Q1: Can I use fresh peas instead of split peas? Fresh peas require different cooking times and will change the soup’s texture.
Q2: How long can I store this soup? Refrigerate for 3-4 days. Freezes well for up to 3 months.
Q3: Can I make this in a slow cooker? Yes, cook on low for 6-8 hours or high for 3-4 hours.
Q4: What bread pairs well with this soup? Crusty rye bread or sourdough are traditional German accompaniments.
Q5: Are split peas nutritious? High in protein, fiber, and various minerals.
Storage and Make-Ahead Tips
- Cool completely before storing
- Refrigerate in airtight container
- Reheat gently, adding water if needed
- Tastes even better the next day
- Freeze in portion-sized containers
Enjoy this classic German split pea soup – a true comfort food that tells a story in every spoonful!