Erbsensuppe
90 min540 kcal each
Thick split pea soup with smoked bacon, potatoes and soup vegetables — the German field-kitchen classic, with Wiener sausages.
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Plan this recipeIngredients
for 6 servings- Split peas, dry400 g
- Potatoes400 g
- Carrots2 piece
- Celery2 stalk
- Leeks150 g
- Onion1 piece
- Bacon150 g
- Wiener sausages4 piece
- Water2 l
- Dried marjoram1 tsp
- Bay leaf1 piece
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 75 min- Rinse the split peas. Dice the bacon, onion, potatoes, carrots and celery, and slice the leek.
- Fry the bacon in a large pot, add the onion and soften for 3 minutes.
- Add the peas, water and bay leaf and simmer for 45 minutes, stirring now and then so they do not stick.
- Add the vegetables and marjoram and simmer 25 minutes more, until the peas have fallen apart.
- Add the sliced sausages for the last 5 minutes and season. It thickens as it stands; thin it with water when reheating.
Nutrition
per servingCal
540
Protein
25g
Carbs
63g
Fat
22g
Of 22g of fat per serving, 6.7g is saturated.
