German classics
Creamy green split pea soup
Green split peas gradually break down as they cook, giving this soup its creamy body.
- Total time
- 75 min
- Servings / pieces
- 4
- Topic
- German classics
Green split peas gradually break down as they cook, giving this soup its creamy body. They generally need no soaking, although age and variety affect the cooking time. Potato and root vegetables round out the flavour without taking over. Blend part of the soup after cooking, or all of it for a completely smooth result. The base contains no sausage. If you want a smoky addition, cook it separately and add it at the table rather than changing the whole pot.
Method
Step by step
- 01
Rinse and prepare
Rinse the peas thoroughly in a sieve and check for tiny stones. Finely dice the onion. Cut carrot and celeriac into small cubes. Peel the potatoes and cut into pieces about 1.5 cm across.
- 02
Soften the vegetables
Heat oil in the soup pot. Cook onion over medium heat for three minutes until translucent. Add carrot and celeriac and cook for four minutes. Avoid a dark crust so the finished pea flavour remains mild.
- 03
Simmer patiently
Add peas, potatoes, stock and bay leaf. Bring to the boil, then simmer gently with the lid slightly ajar for 50–65 minutes. Stir across the base regularly, particularly towards the end, because softened peas can catch easily.
- 04
Check the texture
Remove the bay leaf. Crush a pea against the side of the pan; no hard centre should remain. Cook longer and add water if necessary. For a finer texture, blend about one third of the soup and return it to the pot.
- 05
Season at the end
Stir in marjoram and leave for five minutes. Add vinegar cautiously, then check salt and pepper. Loosen thick soup with hot water. Serve with bread and add extra fresh herbs on individual portions if desired.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Identifying split peas
Peeled, halved peas differ from whole dried peas with their skins intact. Whole peas may need soaking and considerably longer cooking. Frozen green peas are not a direct replacement: they make a fresher soup with a very different method and much shorter cooking time.
Reheating
The soup thickens considerably as it cools. Cool leftovers promptly and refrigerate. Start reheating with a little water in the pan, then add the soup and stir until thoroughly hot. Only then decide whether more liquid is required.
Kitchen questions
One more question?
Why are the peas still hard?
Old dried peas can take longer. Acidity can also delay softening, which is why the vinegar goes in after cooking.
Can I make it ahead?
Yes. Add a little fresh marjoram and some of the acidity when reheating to refresh the flavour.
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