German Pea Soup (Erbsensuppe)

🛒 Ingredients

• Dried Split Peas 250 g · 875 kcal
• Smoked Pork Belly (or Kassler) 200 g · 500 kcal
• Onion 150 g · 60 kcal
• Carrots 200 g · 80 kcal
• Celery Root 150 g · 60 kcal
• Leek 100 g · 60 kcal
• Potatoes 300 g · 240 kcal
• Vegetable Broth 1750 g · 175 kcal
• Vegetable Oil 15 g · 135 kcal
• Bay Leaf 1 g · 0 kcal
• Dried Marjoram 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the split peas thoroughly and soak them in cold water for at least 8 hours or overnight; alternatively, use quick-cooking split peas and skip soaking. Dice the smoked pork belly or Kassler into small cubes.
2. Peel and dice the onion, carrots, celery root, and potatoes. Slice the leek into thin rings.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced smoked pork and cook until lightly browned and some fat is rendered, then remove it and set aside.
4. In the same pot, add the diced onion, carrots, and celery root. Sauté for about 5-7 minutes until softened, then add the sliced leek and sauté for another 2 minutes.
5. Drain the soaked peas (if applicable) and add them to the pot along with the diced potatoes, bay leaf, dried marjoram, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes or until peas are very tender.
6. Remove the bay leaf. Using an immersion blender, partially blend the soup to your desired consistency; some whole peas and vegetables should remain for texture. Stir in the reserved smoked pork.
7. Season with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with fresh marjoram or parsley.