How to make it
4 steps. Take it one step at a time.
Rinse the split peas under cold water and set aside
Rinse the split peas under cold water and set aside. In a large pot, heat the vegetable oil over medium heat. Add the diced bacon (or ham hock) and onion, and sauté for 5 minutes until the onion is translucent and the bacon is slightly crisp.
5 minAdd the diced carrots, celery, and potatoes
Add the diced carrots, celery, and potatoes to the pot. Stir well and cook for another 3-4 minutes.
4 minPour in the split peas and the stock
Pour in the split peas and the stock. Add the dried marjoram. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-70 minutes, or until the peas are soft and falling apart.
1 hr 10 minSeason with salt and pepper
Once the peas are tender, season with salt and pepper to taste. If you prefer a thicker texture, use a potato masher to partially crush the vegetables and peas directly in the pot. Serve hot.
A little kitchen wisdom
Traditional Erbsensuppe is often better the next day as the flavors meld and the soup thickens further. For a smoother texture, you can blend a portion of the soup before serving. Marjoram is the essential herb that gives this dish its distinct German character.
