German Pea Soup Recipe (Erbsebsuppe)
German Pea Soup (Erbsensuppe) is a classic German soup made with dried peas, vegetables, pork, and sausage. Creamy, thick, and absolutely delicious, it’s a staple in German households, especially during colder months. So go ahead and experience a taste of German tradition in your own kitchen!
Servings: 6
Calories: 384kcal
Equipment
- Medium and Large saucepans (with lids)
Ingredients
- 250 to 260 grams dried yellow peas (about 1 cup)
- 200 to 225 grams smoked bacon (7 to 8 ounces) chopped into ½-inch or 2-cm thick
- 1 large onion, finely chopped
- 2 tablespoons flour
- 3 medium potatoes, peeled and cut into small cubes
- 1 piece dried bay leaf
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried marjoram
- frankfurters, about 1 cup when chopped
- salt and ground black pepper, to season
Instructions
- Soak the dried peas overnight, then rinse and place them in a medium saucepan.
- Add 5 cups of water and a bay leaf, then cover and bring to a boil; reduce the heat and simmer until the peas are slightly tender.(NOTE: Typically takes at least an hour).
- In a separate medium- to large-sized saucepan, add the chopped bacon and fry it over medium-high heat until it turns brown and crispy.
- Remove the crispy bacon bits from the pan and transfer them to a plate lined with a kitchen towel to absorb excess oil, then set aside for later.
- Using the same pan (and oil from bacon), saute the onion until it softens.
- Add the potatoes and cook until they turn translucent --- about 4 to 5 minutes.
- Sprinkle the flour and mix until it’s slightly brown and evenly absorbed by the potatoes and onion (typically takes no more than 5 minutes). Feel free to lower the heat to prevent the flour from burning.
- Pour the tender peas and their cooking water into the saucepan with the potatoes; keep the bay leaf in there.
- Add the dried savory, marjoram, salt, and ground black pepper.
- Continue simmering for another 30 minutes, or until the peas are soft enough to eat, but still keeping their shape.
- Remove about a third of the peas and potatoes and place them into a bowl.
- Use an immersion blender to puree the mix.
- Place the pureed peas and potatoes back into the soup, together with some of the bacon bits (from earlier).
- Mix, taste, and adjust seasoning by adding salt and pepper.
- Add the chopped frankfurters, mix, cover with a lid, and cook for a few more minutes to heat the sausage slices, then take the saucepan off the heat.
- Transfer your German pea soup into bowls and garnish with more bacon, if preferred—serve and enjoy!
Notes
- Cook’s Tip: Add more water if you think 5 cups is not enough, and remember to taste and adjust the seasoning accordingly.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 384kcal | Carbohydrates: 49g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 22mg | Sodium: 238mg | Potassium: 963mg | Fiber: 13g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 3mg