(Erbsensuppe)

This recipe is based on one that appears in German Home Cooking by Dr. August Oetker (Bielefeld, 1963). The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.

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

1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.

2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
Sprinkle with reserved bacon.