Erbsensuppe

Ingredients

• 400 gdried green split peas — soaked
• 200 gsmoked bacon — diced
• 2carrots — diced
• 2potatoes — cubed
• 1leek — sliced
• 1onion — chopped
• 1.8 Lwater
• 2bay leaves
• 1 tspmarjoram
• to tastefine sea salt and black pepper

Method

1. Begin by finely dicing 1 onion and slicing 200 g of smoked bacon into small pieces. In a large pot, such as a Dutch oven, melt a tablespoon of butter over medium heat. Add the diced onion and bacon to the pot, stirring occasionally. Cook until the onion becomes translucent and the bacon is lightly browned, releasing a savory aroma.
2. Peel and dice 2 carrots and 2 potatoes into small cubes. Clean and slice 1 leek, using only the white and light green parts. Add the carrots, potatoes, and leek to the pot with the onion and bacon. Stir well to coat the vegetables in the bacon fat, allowing them to absorb the flavors for about 3 minutes.
3. Rinse 400 g of dried green split peas under cold water until the water runs clear. Add the peas to the pot along with 1.8 L of water, 2 bay leaves, and 1 teaspoon of marjoram. Stir to combine all the ingredients, ensuring the peas are submerged.
4. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally and check the peas; they should become tender and start to break down, thickening the soup. This process will take some time, so be patient and let the flavors meld.
5. Once the peas are tender and the soup has thickened to a creamy consistency, remove the bay leaves. Taste the soup and season with fine sea salt and black pepper to your liking. Stir well to distribute the seasoning evenly throughout the soup.
6. Before serving, consider finishing the soup with a sprinkle of fresh parsley or chives if desired. This adds a touch of freshness and color to the hearty dish. Serve the Erbsensuppe hot, inviting everyone to enjoy a comforting bowl of this traditional German soup.