Soupby Robin
Split Pea Soup with Kohlwurst
Gluten-freeDairy-free
A deeply hearty North German split pea stew with tender root vegetables and seared rounds of smoky Kohlwurst, finished with marjoram and a bright touch of cider vinegar.
Soupby Robin
A deeply hearty North German split pea stew with tender root vegetables and seared rounds of smoky Kohlwurst, finished with marjoram and a bright touch of cider vinegar.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
400gKohlwurst
1Onion
200gCarrot
150gCeleriac
150gLeek
350gSplit peas
1⅜lVegetable broth
2Bay leaf
1 tbspMarjoram
1 tbspApple cider vinegar
1 tspSalt
½ tspBlack pepperSlice 400g kohlwurst into 1.5 cm rounds. Dice 1 onion, peel and cube 200g carrot and 150g celeriac into 1 cm dice, and slice 150g leek into 1 cm half-moons. Rinse 350g split peas thoroughly in cold water until the water runs clear. Measure 1⅜l vegetable broth, 2 bay leaf, 1 tbsp marjoram, 1 tbsp apple cider vinegar, 1 tsp salt, and ½ tsp black pepper.
KohlwurstHeat a large heavy-bottomed Dutch oven or soup pot over medium heat. Add the sliced Kohlwurst in a single layer and sear for 5–7 minutes, turning once, until deeply browned on both sides and the fat has rendered. Transfer the seared sausage slices to a plate, leaving the rendered fat in the pot.
OnionAdd the diced Onion directly to the hot rendered sausage fat over medium heat. Sauté for 4–5 minutes, stirring occasionally and scraping up any browned bits from the base of the pot, until translucent and fragrant.
Split peasVegetable brothBay leafAdd the rinsed Split peas, Vegetable broth, and Bay leaf to the pot. Bring the liquid to a rolling boil over high heat, skim off any foam that rises to the surface, then lower the heat to medium-low, cover with a lid, and simmer gently for 35 minutes until the peas are soft and beginning to break down.
CarrotCeleriacLeekAdd the diced Carrot, Celeriac, and Leek to the pot. Stir well, cover, and continue simmering over low heat for 15–18 minutes, until the root vegetables are knife-tender and the peas have collapsed into a thick, velvety stew base.
KohlwurstBay leafMarjoramApple cider vinegarSaltBlack pepperDiscard the Bay leaf. Return the seared Kohlwurst along with any accumulated resting juices to the soup. Stir in Marjoram, Apple cider vinegar, Salt, and Black pepper. Simmer uncovered for 3–4 minutes over low heat until the sausage is heated through and the flavours have melded.
2 tbspParsleyFinely chop 2 tbsp parsley. Ladle the hot soup into deep bowls and scatter the chopped Parsley over the top before serving.