German Erbsensuppe

Method

1. 01

   Render the smoked bacon

   Put the bacon in a heavy soup pot over medium heat and cook for 7–8 minutes until the fat renders and the edges begin to brown.

   

2. 02

   Sweat the vegetables

   Add the onion, carrot, celeriac and leek with half the salt. Cook for 8 minutes, stirring often, until the vegetables soften without dark browning.

   

3. 03

   Start the pea simmer

   Add the split peas, stock, bay leaves and marjoram. Bring to a boil, skim any foam, then reduce to a gentle simmer and cook uncovered for 55–65 minutes, stirring more often as the soup thickens.

   

4. 04

   Add the potatoes

   When the peas are mostly tender, add the diced potatoes. Continue simmering for 18–20 minutes until the potatoes are tender and some peas have dissolved into the broth.

   

5. 05

   Adjust the texture

   Mash a few ladles of peas and potatoes against the side of the pot, leaving most pieces intact. Simmer for 5 minutes so the starch thickens the broth naturally.

   

6. 06

   Warm the sausage

   Add the sliced smoked sausage and simmer gently for 8–10 minutes until hot throughout. Avoid hard boiling, which can split the sausage skins and catch the thick soup on the base.

   

7. 07

   Season after the smoked meat

   Remove the bay leaves. Stir in the remaining salt and black pepper only after tasting the soup, because the bacon and sausage may already contribute substantial salt.

   

8. 08

   Finish with parsley

   Stir in half the parsley off the heat and rest the soup for 5 minutes. Ladle into warm bowls and scatter the remaining parsley over each serving.