Creamy Split Pea Soup with Wild Boar Ham


250g dried yellow Split Pea

1 Onion

3 Garlic Cloves

2 Carrots

¼ of a Celeriac

1-2 Tsp Cayenne Pepper

1 Tsp Cumin, ground

1 Bay leaf

3 Tbsp Olive Oil

700ml Vegetable or Wild Stock


Wild Boar Ham

  1. Pour the split peas in a bowl, and soak them in cold water overnight.
  2. Heat up olive oil in a pot, and sautee onion, garlic, celeriac and carrots.
  3. Rinse split peas, add them to the vegetables and fill them up with vegetable or wild stock.
  4. Season with cayenne pepper, cumin, bay leaf and salt.
  5. Cover the pot, and simmer for 35 Minutes or until tender.
  6. Discard bay leaf, and transfer soup to a blender.
  7. Blend until smooth, adjust seasoning if needed.
  8. Heat up a frying pan, and bake wild boar ham until crisp.
  9. Serve soup warm, topped with crispy ham and fresh bread.

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