German Pea Soup is one of my favorite comfort foods. The smell reminds me of Sundays. Specifically it reminds me of the congregation church lunches that took place after mass at my local church St. Pankratius in Schwalbach. Schwalbach is the town I grew up in in Germany. They would make big pots and serve it with a slice of rye bread and an optional sausage. We would cue with our empty plates to get served, like in Oliver Twist. But unlike in the book we were always allowed to ask for more.
Many countries have variations of this filling, economical and delicious recipe but for me it will always be intrinsically linked to home. Commonly dried peas or yellow split peas are used for this dish – and the consistency is almost porridge like. I added in the Frankfurters to give the recipe a little extra crunch. 256 calories per serving.
- 250 gr dried peas
- 1 carrot chopped
- 1 onion chopped
- 30 gr of parsley chopped
- 1 tsp sage
- 1 litre of chicken stock
- 20 gr of butter
- salt to taste
- 4-5 Frankfurter sauages
- Soak the peas over night in a bowl of water
- In a large pan melt the butter, and saute the onion and carrots.
- Add half of the chicken stock and peas and sage.
- Boil the peas for about 1½ - 2 hours. If necessary add more stock.
- You should achieve a creamy consistency after about 45 minutes.
- If you would like you can puree the soup a little bit to make the soup even more creamy.
- Before serving add the fresh parsley, and season with salt to taste.