Serves 6
140 min
German Split Pea Soup
Recipe GLPRb14dceafe4748b
A hearty and warming German-style split pea soup enriched with smoked ham hocks, vegetables, and aromatic herbs. This classic comfort soup features tender green split peas, bacon, and a flavorful vegetable base that creates a deeply satisfying one-pot meal.
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Ingredients
2 tbsp. extra-virgin olive oil
2 slices bacon, finely chopped
1 large onion, finely chopped
1 rib celery, finely chopped
1 large carrot, peeled and finely chopped
1 small celery root, peeled and finely chopped
Kosher salt, to taste
2 tbsp. all-purpose flour
10 sprigs fresh flat-leaf parsley
8 sprigs fresh thyme
2 bay leaves
1 lb. green split peas, rinsed and drained
2 large smoked ham hocks (about 2 lbs. total)
Freshly ground black pepper, to taste
Directions
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped bacon and cook until the fat begins to render and the bacon starts to brown, about 3-4 minutes. Stir occasionally to prevent sticking.
Add the chopped onion, celery rib, carrot, and celery root to the pot with the bacon. Season with a pinch of kosher salt and cook, stirring frequently, until the vegetables begin to soften and the onion becomes translucent, approximately 8-10 minutes.
Sprinkle the flour over the vegetables and bacon. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Tie the parsley sprigs and thyme sprigs together with kitchen twine to create a bouquet garni. Add the herb bundle and bay leaves to the pot.
Pour in enough water to generously cover the ingredients—approximately 10-12 cups. Add the rinsed split peas and smoked ham hocks. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently.
Partially cover the pot and cook at a gentle simmer for 1.5 to 2 hours, stirring occasionally, until the split peas are very tender and beginning to break down, and the meat on the ham hocks is tender and pulls easily from the bone.
Remove the ham hocks from the pot and set aside on a cutting board to cool slightly. Once cool enough to handle, remove all the meat from the bones, discard any skin and excess fat, and cut the meat into small pieces.
Remove and discard the bouquet garni and bay leaves from the soup. Return the shredded ham meat to the pot.
Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper as desired. Serve hot in bowls.
