Erbsensuppe is one of the true classics of traditional German cuisine and popular as ever. As most Germans maintain a strong regional identity, I don’t reserve for myself that this is the one and only traditional German pea soup recipe. That said, I compared several recipes with my own version and the ingredients are the same.
Where soups vary is their consistency, some like more puréed than others. What also changes is the type of Wurst (sausage) added to the soup. As you know every region has its own Spezialitäten (specialties).
für 6 Teller – for six servings I use | Zubereitungszeit ca. 30 min. – prep time approx. 30 min
- 1 kl. Poreestange (1 small leek)
- 2 kl. Mohrrüben (2 small carrots)
- 8-10 kl. Kartoffeln (8-10 small potatoes, you can leave on the skin when they’re young & organic or depending on your taste)
- 500-600 g feine Erbsen, TK (500-600 g of fine, frozen peas)
- 1 Gemüse-Brühwürfel (1 veggie stock cube or vegetable stock)
- 1 kl. Zwiebel (1 small onion)
- 1 Lorbeerblatt (1 fresh bay leaf or 2 dried ones)
- 1 Teelöffel Majoran (1 teaspoon of marjoram)
- Salz & Pfeffer (salt, pepper according to your taste)
- Butter oder Olivenöl (butter or olive oil)
- 50 ml Sahne, 100 ml wenn fettreduziert (50 to 100 ml of cream, full fat or reduced in fat)
- ca. 1L Wasser (approx. 1 liter of water)
- 2 Würste/Würstchen pro Person, z.B. Krakauer, Knacker, Wiener, Frankfurter, Sojawürtchen oder auch Kassler (2 sausages per person, see what you can get outside of Germany)
ausserdem: Pürierstab (hand mixer or blender), 2 Kochtöpfe (2 cooking pots)
Clean and wash your potatoes and carrots and cut them in relative fine cubes. Pea soup is a traditional and rustic soup, so you don’t have to be overly accurate. Cook them in saltwater until almost done (we will purée half of them and add the other half to the puréed soup later to make it look a bit more colorful an interesting).
While the potatoes and carrots are cooking, sweat the cut onion and the green part of the leek (cut as well) in butter or olive oil in the other (bigger) cooking pot. After some minutes add the white part of your leek along with salt and pepper, your stock cube or stock and your water. Add your bay leaf (leaves). Let cook for about 10 min before adding your frozen peas. These really don’t take long to cook. Leave about a handful of the peas for later. The soup is cooked at about medium heat to medium-high heat.
After about 10-15 mins your potatoes and carrots should be perfect. Add about half to your peas and other legumes. Remove your bay leaf, add your marjoram. Now take your hand mixer and purée the soup. If you think it’s too thick, add more water until it gets to the thickness you wish. Add your cream and reduce to minimum heat. Let cook for 5-10 more minutes or the time it needs to heat your sausages.
To serve, give the puréed soup in the plates and add the carrots, potatoes and peas you didn’t purée evenly. Lastly, place one or two sausages in each plate.
Voilà, guten Appetit!
I hope you to give this recipe a try! It’s not at all hard took cook, it’s the quality of the products you use that will determine the taste.
Remember, you can make this soup a vegetarian one with soy sausages or no sausages at all!
And as always, tell me if you liked it or ask me for other German dishes.