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Split Pea Soup with Knockwurst

Soup is good for you. I really think we should eat it more often, soup is a fun adventure.  I miss having soup every day  like I used to when I was a kid. When growing up in Slovakia our school lunches consisted of soup and a main dish. Every single day we had soup, sure there were days I wasn’t so excited about eating a soup, one in particular I couldn’t stand. Creamy Salad Soup, are you feeling it too? Sorry I get goose bumps just thinking about it. 
I also can’t stand floating onion in my soup, sorry to all the cooked onion enthusiasts, I don’t eat boiled onion in the soup.
Today I’m going to share with you a recipe for one of my favorite soups, Split Pea Soup. My mom often reminds me of a story of how I made Split Pea Soup for them. It was as long  weekend and my parents were away and  I decided to make the soup. She always reflects of how good the soup tasted and if I may recall she said it was the best Split Pea Soup she’d ever had.  Now only if I could remember what I put in that soup! Well I don’t remember what I did or what I didn’t do, I only know I did exactly how my mom taught me. 

This is an updated version of split pea soup using a German Knockwurst instead of a ham. Make sure you get a good quality Knockwurst.

Split Pea Soup With Knockwurst
2cups green dry split peas
4cups chicken broth
2.5 cups water
1 onion(whatever kind you have), peeled, washed and cut in half
4 large carrots, peeled and dices into small pieces
4 whole garlic cloves
4whole pepper berries, make a small pouch using cheese cloth and berries inside, you will remove  the pouch once the soup is cooked
parsley bunch, washed well and tied with a kitchen twine
 2 German Knockwurst Sausages, diced into small pieces
 salt, pepper to taste
olive oil, use as needed


2  tbl olive oil
2tsp  flour
2tsp red sweet paprika
1 – 1 1/2 cup water



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  •  In a large pot, combine washed split peas,  onion, whole garlic cloves, whole pepper berries in a cheese cloth pouch, add  2.5 cups water, 4 cups chicken stock, 1tsp kosher salt and tied parsley. Bring to boil, reduce heat to simmer and continue cooking until peas are al dente, 15-20 minutes
  • In the meantime add a little olive oil into a skillet  an brown the diced knockwurst
  • Using a few tsp of water or olive oil, saute diced carrots until al dente
  • Once peas are al dente, to the same pot add browned knockwurst, making sure you scrape the skillet and add all the drippings and juice for the flavor, at this time also add al dente carrots, if necessary add more chicken stock,  I like a thick soup but your preference may be different.
  •  On low heat simmer soup until peas and carrots are tender, at this stage you need to make Soup Roux

Make the Soup Roux:

  •  While soup is still simmering, in another medium size sauce pan heat oil, add flour and cook at least a minute or two to get rid of the flour taste, keep stirring so it doesn’t burn, don’t let the flour get brown. Remove from the heat for one minute, add 2tsp red paprika, stir, add 1 to 1 1/2 cup water and stir well until thoroughly combined. Don’t add all the water at once, start with1/2 cup and then stir well and add remaining water. Return sauce pan to heat and bring to boil, once heated , pour the soup roux into the main pot with peas, and stir well. Bring to boil, reduce to simmer and simmer for 3 minutes. Remove finished pot from the heat. Remove parsley bunch, pepper berries, cooked garlic and if desired remove cooked onion or leave it. I don’t like cooked onion or cooked garlic  like this so I usually get rid of them but you are welcome to leave in the soup if you like it.
  • Last thing to do is to make croutons, it is not necessary to have croutons with this soups but I think they complete the package perfectly.
  • Dice the bread, heat few tsp of olive oil in the skillet and on  low heat brown the bread cubes until crispy.
  • Now you are ready to enjoy my Split Pea Soup With Knockwurst.


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