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Erbsensuppe
A thick, warming German split pea soup with smoked sausage — simple, cheap and deeply satisfying.
20 min
Prep
1 hr 6 min
Cook
Involved
Difficulty
11
Ingredients
8
Steps
Ingredients
Servings
- 100 gm dried yellow split peas
- 1 small onion, diced
- 1 small carrot, diced
- 1 small potato, peeled and diced
- 1 clove garlic, crushed
- 1 smoked sausage (about 80 gm)
- 500 ml water or ham stock
- 1 bay leaf
- ½ tspn dried marjoram
- 1 tbspn vegetable oil
- Salt and pepper
Method
- 1
Rinse the split peas and check for stones.
- 2
Heat the oil in a saucepan and fry the onion and carrot for .
- 3
Add the garlic and cook for .
- 4
Add the split peas, potato, water, bay leaf and marjoram.
- 5
Bring to a boil, then reduce to a simmer. Cover and cook for , stirring occasionally, until the peas have broken down.
- 6
Add the smoked sausage (whole) and cook for a further .
- 7
Remove the sausage, slice, and return to the soup. Remove the bay leaf.
- 8
Season with salt and pepper. The soup should be very thick — add a splash of water if needed.
Notes
- No need to soak the split peas overnight — they cook down on their own.
- Ham stock makes this even more flavourful — use the liquid from a boiled ham.
- A squeeze of lemon juice just before serving lifts the flavour.