German Pea Soup Erbsensuppe with Vegetables Recipe
Erbsensuppe is a thick German pea soup, often served with sausage or bacon. In Germany it’s popular at fairs and in the army because it’s very filling and wonderfully warming. It tastes like a cross between a split pea soup and a vegetable soup, with a gently smoked aroma.
Erbsensuppe is a hearty, thick German pea soup associated with army canteens, fairs and food trucks outside stadiums. It combines the creaminess of cooked peas with a vegetable base and a gentle smoky aroma, so it tastes like a cross between Polish split pea soup and a vegetable soup of the day. It’s a dish that truly warms you from the inside and keeps hunger at bay for a long time.
Chef's tips
It’s worth soaking the peas a few hours in advance so they cook faster and turn creamier – if you forget, simply extend the cooking time and keep an eye on the water level. Stir the soup from time to time towards the end of cooking, because as the peas thicken, they tend to catch on the bottom of the pot. Add the finely diced vegetables early enough for them to soften but not completely fall apart – it’s nice when you can still see pieces of carrot and celeriac in the thick soup.
How to serve
Serve Erbsensuppe with pieces of sausage and bacon, or meat-free, with some crusty sourdough bread – it’s practically a full meal in one bowl. To drink, light beer, cider or simply hot tea with lemon work well, especially if you’ve just come back from a winter walk. It’s the perfect soup for days when people keep coming and going – the pot can sit over low heat and everyone helps themselves when they get hungry.
Ingredients
- split peas halved, yellow or green - 300 g
- water - 1.5 l
- carrot medium - 2 pieces
- parsley root - 1 piece
- celeriac piece - 100 g
- leek white and light green part - 0.5 pieces
- potatoes peeled - 300 g
- smoked bacon diced - 100 g
- cooked sausage e.g. frankfurters or another thin sausage - 200 g
- bay leaf - 2 pieces
- allspice - 3 grains
- dried marjoram - 1 teaspoon
- vegetable oil for frying the bacon - 1 tablespoon
- salt to taste
- ground black pepper to taste
Preparation
- Rinse the split peas in a sieve under running water. Transfer to a pot, pour in 1.5 l of water and set aside for at least 1 hour (you can also soak them overnight so they cook faster).
- After soaking, place the pot with the peas over medium heat, add the bay leaves and allspice. Bring to a boil, skim off any foam from the surface with a spoon, reduce the heat and cook covered for about 30 minutes.
- Meanwhile, peel the carrots, parsley root, celeriac and potatoes. Cut the carrot, parsley root and celeriac into small dice, and the potatoes into slightly larger pieces. Slice the leek lengthwise, rinse thoroughly between the layers and cut into half-moons.
- Heat the oil in a frying pan, add the bacon and fry for 4–5 minutes over medium heat until the fat renders and the bacon is lightly browned. Add the chopped vegetables (carrot, parsley root, celeriac, leek) and fry together for 5–7 minutes, stirring, until the vegetables soften slightly.
- After 30 minutes of cooking the peas, add the sautéed vegetables with the bacon and the potatoes to the pot. Stir and cook for another 25–30 minutes, until the peas and potatoes are soft and some of the peas start to break down, thickening the soup.
- Slice the sausage. When the peas are soft, add the sausage to the soup and cook for another 5–10 minutes over low heat.
- Remove the bay leaves and allspice from the soup. Add the marjoram, season with salt and pepper to taste. If you prefer a creamier consistency, briefly blend 1–2 ladles of the soup and pour them back into the pot.
- Serve the soup hot in deep plates, optionally with a slice of bread.
Storage
Keep leftovers in the fridge for up to 3 days, well covered. The soup will thicken as it stands, so when reheating add a little water or stock and stir well. You can also freeze it in portions for up to 3 months and reheat gently after thawing.
