German Split Pea Soup Recipe
Quickly simmer a pot of soup to enjoy on a cool Spring evening. The kind Germans call "Eintopf" - one pot meal. Easy to make, easy to clean up, very economical and very, very delicious!
- 2 Tbsp. extra-virgin olive oil
- 2 slices bacon, minced
- 1 large onion, minced
- 2 ribs celery, minced
- 2 large carrots, peeled and minced
- 1 small celery root, peeled and minced*
- Kosher salt to taste
- 2 Tbsp. flour
- 2 sprigs parsley
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 lb. green split peas, rinsed and drained
- 1 large smoked ham hock or smoked turkey leg
- Freshly, ground pepper to taste
Put the oil and bacon into a 6 qt. pot and cook over medium-high heat until crisp. Remove with a slotted spoon and transfer bacon to a paper towel-lined plate; set aside. Add onion, celery, carrots, and celery root, season with salt and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook, stirring for 3 minutes.
Add parsley, thyme and bay leaves to the pot along with the peas, ham hock (I used the turkey leg because it's a more milder smokey flavor) and 8 cups water. Bring to a boil, reduce to low and simmer, covered, until peas are very tender, about 1 hour. Remove and discard thyme sprigs and bay leaves. Add turkey meat if desired. Season with salt and pepper and sprinkle with reserved bacon.
*If you cannot find celery root or don't care to use it, substitute, potatoes, or turnips!
~Adapted from Saveur - Home Cooking from Around the World