German Split Pea Soup
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
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Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 slices bacon, finely chopped
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 small celery root, peeled and finely chopped
- Kosher salt, to taste
- 2 tbsp. flour
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 lb. green split peas, rinsed and drained
- 2 large smoked ham hocks (about 2 lbs. total)
- Freshly ground black pepper, to taste
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