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    You are in: Home / Recipes / Green Split Pea & Potato Soup (Erbsensuppe) Recipe
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    Green Split Pea & Potato Soup (Erbsensuppe)

    Green Split Pea & Potato Soup (Erbsensuppe). Photo by -Sylvie-

    1/1 Photo of Green Split Pea & Potato Soup (Erbsensuppe)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    -Sylvie-'s Note:

    My mum taught me how to make this soup. It's one of my favourites when the days start to become shorter and colder. If you live in Germany, try to cook some 'Mettendchen' with the potatoes, it gives the soup a beautiful flavour, if you can't find Mettendchen try using kielbasa or a ham bone. You can also cook a ham bone in it for extra flavour.

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    Units: US | Metric

    • 2 cups split peas, well rinsed and drained
    • 2 1/2 cups potatoes, peeled and cubed
    • 1 medium leek, thinly sliced
    • 2 slices smoked streaky bacon, chopped finely
    • 5 cups water
    • 4 cups vegetable stock
    • salt, to taste
    • 4 frankfurters (optional)


    1. 1
      In a large pan bring the split peas and water to a boil, then simmer until peas are tender, approximately 35-45 minutes (Don't add any salt at this stage or your peas will take a lot longer to cook).
    2. 2
      If any foam develops on the top skim it off regularly.
    3. 3
      In a skillet fry the bacon until brown.
    4. 4
      Transfer the bacon to a large separate pan (to make sure you get all the flavour and all the brown bits, you can pour a little stock into the skillet bring it to the boil and scrape the bottom of your skillet), add the stock, potatoes and leek, bring to the boil and simmer for about 15-20 minutes.
    5. 5
      I like my stock to be quite strong, but you can always add another stock cube/concentrated stock at the end for more flavour, you can also add some smoked sausages or smoked ham to add extra flavour.
    6. 6
      When your peas are cooked, add them and all the liquid (again skimming any foam there might be of the top) to the other pan.
    7. 7
      Season with salt to taste.
    8. 8
      The soup can be served straight away (with or without adding frankfurters) or be kept warm on a low heat for a couple of hours, the longer you leave it the better the flavour, and it'll be even better the next day.
    9. 9
      If you prefer your soup to be smooth use a blender until you reach your preferred consistency. I usually use a potato masher to break up some of the potatoes and peas, but not making it too smooth.
    10. 10
      If you have leftovers and find the soup has thickened too much the next day add some more vegetable stock.

    Ratings & Reviews:

    • on December 05, 2005


      I have never made split pea soup before. It was so easy and very yummy. A new family favourite.

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    • on November 10, 2005


      This is without a doubt the easiest and best tasting pea soup I have ever made. The directions were wonderful and the flavor is outstanding. I sliced and lightly browned a couple of sausages and added at the end. Definately a winner!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2004


      Sylvie this is a great comfort soup. It's a combination of 2 of my favorites, so I really knew, before I even made it , that it would be enjoyed at my house! ;) Very easy to make and a wonderful hearty soup for the cold winter months ahead!!! Thanks for a great way to combine my 2 faves! :) Prepared for PYC event , 2004

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Green Split Pea & Potato Soup (Erbsensuppe)

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 443.2
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.7 g
    Cholesterol 4.4 mg
    Sodium 123.1 mg
    Total Carbohydrate 79.0 g
    Dietary Fiber 27.5 g
    Sugars 9.4 g
    Protein 27.8 g

    The following items or measurements are not included:

    vegetable stock

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