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Creamy Split Pea Soup Recipe – Classic & Easy

Name: Creamy Split Pea Soup Recipe – Classic & Easy
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 400g dried split peas (hulled); 200g bacon (streaky); 2 onions; 2 carrots; 1 leek stalk; 2 small celery roots (celeriac); 1.5l vegetable or chicken broth; 2 bay leaves; 1 tsp dried marjoram; 0.5 tsp white pepper; 1 tsp salt; 2 tbsp fresh parsley (chopped)

This creamy split pea soup is the perfect comfort food for cold days. Made with dried split peas, bacon, and vegetables, it's wonderfully hearty and filling.

Recipe.food AI-generated recipe

Updated 26. June 2026

65 min Total

20 min Prep

45 min Cook

4 servings

Instructions

Soak the dried split peas in cold water for at least 4 hours or overnight. Drain and rinse thoroughly.

Cut the bacon into small cubes and render in a large pot over medium heat until crispy and the fat has rendered out.

Peel and dice the onions, then add to the bacon and sauté for 3–4 minutes until translucent.

Trim and dice the carrots, celeriac, and leek into small pieces and add to the pot. Sauté for 5 minutes.

Add the soaked peas, broth, bay leaves, and marjoram. Bring to a boil, then reduce the heat and simmer for 35–40 minutes until the peas are tender.

Remove the bay leaves. Using an immersion blender, roughly blend half of the soup to create a creamy consistency while still leaving some chunks.

Season to taste with salt and white pepper. Garnish with fresh parsley just before serving.

History & Origin

Split pea soup is one of the oldest dishes in German cuisine, rooted in rural peasant tradition where dried legumes served as an affordable and filling staple to get families through the winter. It was especially widespread in northern Germany and Prussia as a robust one-pot meal, traditionally prepared with smoked bacon or sausage. To this day it remains a quintessential home-cooked comfort dish, prepared in many German households according to time-honored family recipes.

Variations

Vegetarian/Vegan: Leave out the bacon and add a splash of liquid smoke or smoked paprika for depth, using only vegetable broth.

With smoked pork chop or ham hock: For an even heartier version, simmer a piece of smoked pork loin (Kasseler) or ham hock directly in the soup — it adds rich flavor and the meat can be pulled into pieces afterward.

Fresh peas instead of dried: Using frozen or fresh peas is much quicker (no soaking required), and the soup will be lighter and slightly sweeter — a little less rustic, but still delicious.

Westphalian-style: Serve with a slice of pan-fried Mettwurst or Pinkel (groats sausage), as is traditional in northern and western Germany.

Common Mistakes – and How to Avoid Them

Not soaking the peas long enough: Soak for at least 8–12 hours in plenty of cold water, otherwise they’ll stay firm and take much longer to cook.

Adding salt too early: Season with salt only at the end of the cooking time — salting too early can prevent the peas from softening properly.

Using too little liquid: Dried peas absorb a lot of liquid and thicken the soup considerably — it’s better to add a bit more broth and reduce at the end than to start with too little.

Forgetting to remove the bay leaves: Always remove them before blending, otherwise the blender will shred the leaves and leave bitter fragments throughout the soup.

Blending the soup completely smooth: The charm of this soup lies in its rustic character — blending only half gives you a creamy consistency with visible chunks, adding texture and body.

Storage & Shelf Life

Stored covered in the refrigerator, the split pea soup will keep for 3–4 days — it actually improves overnight as the flavors meld. It freezes well in individual portions for up to 3 months. To reheat, warm on the stovetop over medium heat, stirring occasionally, and add a splash of broth or water as needed, since the soup thickens up quite a bit in the fridge.

What to Serve With It

A classic pairing is a thick slice of hearty farmhouse bread or rye bread with butter — this turns the soup into a complete meal. For drinks, a cold pilsner or a dry Riesling pairs beautifully with the savory, robust flavor. The soup is ideal as a warming lunch or dinner on cold days, an easy weeknight family meal, or an economical dish for a crowd, since it reheats so well and can easily be made ahead.

Frequently Asked Questions

Do I need to soak the peas beforehand?

Yes, dried split peas should be soaked for at least 4 hours. This shortens the cooking time and ensures they cook evenly.

Can I use yellow split peas instead?

Absolutely! Yellow split peas work just as well as green ones. They have a slightly milder flavor and give the soup a beautiful golden color.

Why isn’t my split pea soup turning creamy?

The key is making sure the peas are fully cooked through and tender before blending. Then blend a portion of the soup. If needed, let it simmer longer or blend a larger portion.