German Split Pea Soup

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Adapted from german home cooking by dr. August oetke

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Steps

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Place oil and bacon in a 6-qt.

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Pot and cook over medium-high heat until crisp , about 6 minutes.

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Transfer bacon to paper towel with a slotted spoon.

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Set aside.

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Add onions , celery , carrots , and celery root , season with salt , and cook , stirring occasionally , until soft , about 10 minutes.

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Stir in flour.

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Cook for 3 minutes.

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Tie parsley , thyme , and bay leaves together with kitchen twine.

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Add to pot with peas , ham hocks , and 7 cups water.

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Bring to a boil over high heat.

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Reduce heat and simmer , covered , until peas are very tender , about 1 hour.

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Remove from heat.

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Discard herbs.

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Transfer hocks to a plate to let cool.

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Pull off and chop the meat.

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Discard fat , skin , and bones.

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Stir meat into soup , season with salt and pepper , and ladle soup into bowls.

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Sprinkle with reserved bacon.

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Ingredients

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extra virgin olive oil, bacon, onion, celery rib, carrot, celery root, kosher salt, flour, flat leaf parsley, fresh thyme, bay leaves, split peas, smoked ham hocks, fresh ground black pepper