German Style Pea Soup
Recipe for German Style Pea Soup
This makes for a real hearty winter Saturday lunch, serve with mashed potatoes or just thick chunks of fresh sourdough bread.
- 1 tbsp extra-virgin olive oil
- Meat: 2 slices thick streaky bacon, finely chopped; 4 thick pork steaks cut into chunks; 1 med size Bratwurst thickly sliced
- 1 large onion, finely chopped
- 1 stick celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 small celeriac, peeled and finely chopped
- Freshly milled salt to taste
- 2 tbsp flour
- 1 bunch parsley, 6 x Sprigs fresh thyme, 2 x bay leaves tied together with kitchen string
- 1 lb green split peas, rinsed and drained
- 2 pints chicken stock
- Freshly ground black pepper, to taste
- Heat the oil in a large pan and add the pork steak chunks and brown either side, add the bacon and cook until crisp, about 6 minutes. Transfer bacon and pork to paper towel with a slotted spoon, set aside.
- Add onions, celery, carrots, and celeriac and season with black pepper and salt, stirring occasionally, until soft- approx 10 minutes. Stir in flour and cook for further 3 mins.
- Add tied herbs to the pot with peas and cover with chicken stock. Bring to a boil over high heat, reduce heat and simmer, covered with a lid until peas are very tender – approx. 1 hour. Remove from the heat and discard herbs.
- Stir pork, bacon and German sausage into soup, season with salt and pepper and ladle soup into bowls.
To Pair With...
Serve with Hans Lang Rheingau Barrique Pinot Noir and really enjoy this feast, preferably round the table with family and friends.