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I'm sharing one of my favorite winter dishes with you guys today - Grandma's old-fashioned split pea soup. This filling comfort food with tender veggies and juicy sausages hits the spot when it's cold outside. It's a family recipe that's stood the test of time and still wows everyone who tries it.
The Split Pea Advantage
What I really love about split peas is how easy they are to work with. Unlike regular peas, you don't need to soak them, and they break down all by themselves while cooking. This makes them perfect for whipping up a creamy soup that doesn't take forever to make.
What You'll Need
- Split peas: The main ingredient that doesn't need soaking.
- Potatoes: Floury ones for better thickness.
- Carrots: They add a touch of sweetness.
- Celeriac: For that savory depth.
- Sausages: Pick either ground pork or wieners.
- Seasonings: Marjoram parsley salt and pepper.
Foolproof Preparation
- The Foundation
- Chop veggies into small pieces and sauté them in a bit of oil. Here's a handy trick from me, the smaller you cut them, the quicker they'll cook.
- The Simmer
- Pour in water, add potatoes and split peas, then let everything bubble away for about 60 minutes on medium heat.
- The Flavoring
- Season with broth, marjoram and parsley. Don't be shy with salt and pepper.
- The Finish
- Slice up sausages, let them cook with everything for another 10 minutes, and you're done!
My Bonus Suggestions
Make a big batch since this soup freezes really well. Vegetarians can skip the sausages or use plant-based options instead. Adding a spoonful of sour cream makes it even creamier. The leftovers actually taste better the next day after all the flavors have had time to mingle properly.
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Why You'll Fall For It
This pea soup isn't just food, it's coziness in a bowl. It's exactly what you need on chilly winter evenings when you get home and want something warming. Beyond being filling and nutritious, it's incredibly comforting, just like grandma used to make.
Frequently Asked Questions
- → Warum sind die Erbsen zäh?
Ältere Erbsen benötigen etwas mehr Kochzeit. Einfach eine Weile länger köcheln lassen.
- → Eignet sich die Suppe zum Einfrieren?
Ja, sie kann gut eingefroren werden. Füge die Würstchen am besten erst beim Aufwärmen hinzu.
- → Sind Einweichzeiten für Erbsen nötig?
Nein, Schälerbsen können direkt gekocht werden. Sie werden durch die längere Kochzeit von selbst weich.
- → Wie wird die Suppe ohne Fleisch zubereitet?
Einfach die Würstchen weglassen und Fleischbrühe durch Gemüsebrühe ersetzen. Räuchertofu kann auch eine schöne Ergänzung sein.
- → Was tun, wenn die Suppe zu dick ist?
Durch die Stärke der Kartoffeln und Erbsen wird die Suppe dick. Falls nötig, einfach mit Wasser oder Brühe verdünnen.