German Split Pea Soup

German Split Pea Soup

shared by Jennifer

Details:

    PT15M
  • Prep Time: 15 Minutes
  • PT45M
  • Cook Time: 45 Minutes
  • PT1H
  • Total Time: 1 Hour
  • Difficulty: Novice
  • Serves: 6 people
  • 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 pl

Ingredients:

  • 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

Directions:

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.


Notes:

If you cannot find celery root or don't care to use it, substitute, potatoes, or turnips!