German Split Pea Soup

Quickly simmer a pot of soup to enjoy on a cool Spring evening.  The kind Germans call "Eintopf" - one pot meal.  Easy to make, easy to clean up, very economical and very, very delicious!

2 Tbsp. extra-virgin olive oil

2 slices bacon, minced

1 large onion, minced

2 ribs celery, minced

 2 large carrots, peeled and minced

1 small celery root, peeled and minced*

Kosher salt to taste

2 Tbsp. flour

2 sprigs parsley

8 sprigs fresh thyme

2 bay leaves

1 lb. green split peas, rinsed and drained

1 large smoked ham hock or smoked turkey leg

Freshly, ground pepper to taste

Put the oil and bacon into a 6 qt. pot and cook over medium-high heat until crisp.  Remove with a slotted spoon and transfer bacon to a paper towel-lined plate; set aside.  Add onion, celery, carrots, and celery root, season with salt and cook, stirring occasionally, until soft, about 10 minutes.  Stir in flour; cook, stirring for 3 minutes.

Add parsley, thyme and bay leaves to the pot along with the peas, ham hock (I used the turkey leg because it's a more milder smokey flavor) and 8 cups water.  Bring to a boil, reduce to low and simmer, covered, until peas are very tender, about 1 hour.  Remove and discard thyme sprigs and bay leaves.  Add turkey meat if desired.  Season with salt and pepper and sprinkle with reserved bacon.

*If you cannot find celery root or don't care to use it, substitute, potatoes, or turnips!

Sharing with Easy Natural Food - Sunday Night Soup!

~Adapted from Saveur - Home Cooking from Around the World