Ingredients Jump to Instructions ↓

  1. 1/2 pounds Whole dried yellow peas

  2. (If you cannot find them whole, yellow split peas will do)

  3. 2 quarts Water

  4. Smoked ham bone with some meat on it

  5. OR Smoked ham butt

  6. OR pounds Bacon, smoked and cut in

  7. 1 large Carrot

  8. 1 Stalk celery with leaves

  9. 1 small Knob celeriac; trim off straggly roots, peel and rinse

  10. 1 small Parsnip, scraped and cut in half lengthwise

  11. 1 Petrouchka (parsley root), scraped

  12. 1 Leek with most green leaves thick slices

  13. OR Combine some ham & bacon

  14. 2 tablespoons Butter

  15. OR 3 tablespoons Rendered bacon fat

  16. 2 tablespoons Flour

  17. 2 larges Potatoes, peeled and cubed

  18. teaspoon Marjoram

  19. teaspoon Thyme

  20. Salt and pepper to taste trimmed off (wash thoroughly under running water to remove sand)

  21. 1 large Onion, peeled

  22. 3 Parsley sprigs

  23. 1 small White turnip, peeled

  24. (optional for use at own discretion because of powerful and pervasive flavor)

Instructions Jump to Ingredients ↑


  2. ALL FINELY DICED * These vegetables and greens lend a rich savory frangrance and flavor to German broths and soups. When a recipe calls for pot vegetables, use the selections above. If any items are unavailable, eliminate them. For best results, try to use them all. Add as directed im specific recipes.

  3. Rinse peas and soak in water to cover overnight, unless on package say no soaking is necessary. Put in a 4-quart pot with 2 quarts water, using whatever is left of soaking water, and adding additional amounts, if necessary. Add ham or bacon and bring to a boil. Cover, reduce heat and simmer 1 hour. Heat butter or bacon fat in skillet; add diced vegetables and cook slowly until a deep golden color.

  4. Sprinkle with flour and stir until it is absorbed and browned. Add flour-vegetable mixture to soup along with potatoes, marjoram, thyme, salt and pepper.

  5. Simmer, covered, for 1 hour, or until peas are soft enough to eat, but not entirely dissolved. They should retain some of their shape.

  6. Do not strain or puree. Remove ham or bacon and cut into small pieces and return to soup. Discard bone if you have used one. If you want to use smoked sausage or frankfurter as a garnish, slice and heat in soup.


Send feedback