flipErbsensuppe für die Radtour — split pea soup for the cyclist
Erbsensuppe für die Radtour — split pea soup for the cyclist
Why this dish? The bicycle is among Hilbert's iconic objects, as he was a great lover of walks and the outdoors around Göttingen. Thick split pea soup, prepared in advance and reheated or carried warm, was the economical fuel of the German hiker and cyclist.
A thick split pea soup simmered with bacon and caraway, which improves with resting and sticks to the ribs. Prepared the day before, reheated upon return from a long bicycle ride: the perfect Eintopf for the wanderer.
When I set out on my bicycle around Göttingen, Käthe would prepare a good Erbsensuppe the day before—it's always better the next day, that's its whole virtue. Thick enough to hold a spoon upright, with its bacon and caraway, that brings a man safely home. You think better with tired legs and a full stomach: walking and soup are sisters to geometry.
- •Split peas — two cups (nourishing base)
- •Smoked bacon — a piece (umami and fat)
- •Onion — one (aromatic)
- •Carrot and celeriac — as needed (root vegetables)
- •Leek — one (aromatic)
- •Caraway and marjoram — a pinch (signature aromatics)
- •Smoked sausage — to taste (garnish (optional))
Erbsensuppe für die Radtour — split pea soup for the cyclist
A thick split pea soup simmered with bacon and caraway, which improves with resting and sticks to the ribs. Prepared the day before, reheated upon return from a long bicycle ride: the perfect Eintopf for the wanderer.
Why this dish? The bicycle is among Hilbert's iconic objects, as he was a great lover of walks and the outdoors around Göttingen. Thick split pea soup, prepared in advance and reheated or carried warm, was the economical fuel of the German hiker and cyclist.
When I set out on my bicycle around Göttingen, Käthe would prepare a good Erbsensuppe the day before—it's always better the next day, that's its whole virtue. Thick enough to hold a spoon upright, with its bacon and caraway, that brings a man safely home. You think better with tired legs and a full stomach: walking and soup are sisters to geometry.
Ingredients (period version)
- Split peas — two cups (nourishing base)
- Smoked bacon — a piece (umami and fat)
- Onion — one (aromatic)
- Carrot and celeriac — as needed (root vegetables)
- Leek — one (aromatic)
- Caraway and marjoram — a pinch (signature aromatics)
- Smoked sausage — to taste (garnish (optional))
Ingredients
- Split peas — 300 g (base)
- Smoked bacon lardons — 150 g (umami and fat)
- Onion — 1 (aromatic)
- Carrot — 2 (root vegetable)
- Celeriac — 1 small piece (root vegetable)
- Leek — 1 (aromatic)
- Caraway seeds + marjoram — 1 tsp + 1 tsp (signature)
- Smoked sausage (Mettwurst type) — 2 (garnish)
Method
- Sauté the bacon lardons and onion; add diced carrot, celeriac, and leek.
- Add the split peas (ideally soaked) and cover with water or broth; add caraway and marjoram.
- Simmer for 1 to 1.5 hours until the peas break down into a thick purée; season with salt at the end.
- Add sliced smoked sausage and heat through for 10 minutes.
- Ideally, let rest overnight and reheat: the soup thickens and its flavor develops. Carry in a warm thermos for the outing.
How it was made : Erbsensuppe was a popular and inexpensive Eintopf, a dish of canteens, barracks, and hikes; it was made in large quantities because it keeps and reheats well for several days. Bacon and smoked sausage provided umami and preservation, while caraway aided digestion of legumes.
The contemporary twist : Serve in a thermos with a slice of rye bread for the 'cyclist's break'; name the portion 'Göttingen ration'.
David Hilbert · Charactorium
