Germansplitpeasoup Recipes

GERMAN PEA SOUP

What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. Soaking the peas overnight cuts down on the cooking time quite a bit.

Provided by Mary Leverington

Categories Beans

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

German Pea Soup image

Steps:

Wash split peas in water.
Soak overnight in water to cover.
Drain the next morning.
Heat oil in a large Dutch oven.
Saute onion and celery until soft.
Add chopped garlic, thyme, marjoram, and sage.
Stir and cook for another minute.
Add ham hock, beef broth, split peas, and carrots.
Cover pot and bring to a boil.
Adjust heat until you can maintain a slow simmer.
After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock.
Allow to cool somewhat.
Discard fat and bones.
Slice meat and return to pot.
Season to taste.

Ingredients

1 lb dried split green peas
1 large meaty ham hock
1 tablespoon vegetable oil
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, sliced
4 cloves garlic, chopped
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram, crushed
1/4 teaspoon sage
4 cups condensed beef broth
salt and pepper

GERMAN SPLIT PEA SOUP

Make and share this German Split Pea Soup recipe from Food.com.

Provided by Boo Chef in West Te

Categories German

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

German Split Pea Soup image

Steps:

Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
Sprinkle with reserved bacon.

Nutrition Facts : Calories 358.7, Fat 8.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 89.7, Carbohydrate 51.7, Fiber 20.2, Sugar 7.8, Protein 20.1

Ingredients

2 tablespoons extra virgin olive oil
2 slices bacon, finely chopped
1 large onion, finely chopped
1 celery rib, finely chopped
1 large carrot, peeled and finely chopped
1 small celery root, peeled and finely chopped
kosher salt
2 tablespoons flour
10 sprigs flat leaf parsley
8 sprigs fresh thyme
2 bay leaves
1 lb split peas, rinsed and drained
2 large smoked ham hocks, about 2 lbs
fresh ground black pepper, to taste

VEGETARIAN SPLIT PEA SOUP

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

Vegetarian Split Pea Soup image

Steps:

In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

Ingredients

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

SNERT (SPLIT PEA SOUP)

The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.

Provided by carmel

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 7h30m

Yield 8

Number Of Ingredients 17

Snert (Split Pea Soup) image

Steps:

Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g

Ingredients

1 (14 ounce) bag dried split peas
1 ham hock
3 slices bacon, chopped
2 (14.5 ounce) cans chicken broth
3 ½ cups water, plus more as needed
4 small potatoes, peeled and diced
2 carrots, peeled and diced
1 leek, diced
½ large onion, diced
2 stalks celery with leaves, stalks diced and leaves chopped
1 clove garlic, diced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (1 pound) package smoked sausage, sliced

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