John Myers
Spicy Wild Pea Soup
The perfect spicy wild pea soup recipe with a picture and simple step-by-step instructions.
- 2 liter Wild boar broth, see preparation
- 250 g Green peas, dried, peeled
- 1 piece Finely diced potatoes
- 0,5 tbsp Grated carrots
- 1 El Parsley root finely diced
- 100 g Smoked wild boar bacon
- 1 piece Finely diced onion
- 1 tbsp Butter
- 1 pinch Black pepper from the mill
- 1 pinch Herbal salt, see my cookbook, http://www./rezept/437055/Wuerzsalz-mit-Kraeutern.html
- 1 pinch Oregano (wild marjoram) spice
- 5 piece Sausages / Bockwurst / Vienna sausages
- You can prepare the broth for the soup beforehand: remove the meat from the wild boar bones (see last picture). I used that for a wild boar goulash. But you can also get wild boar ham bones.
- Boil the bones with a peeled parsley root, peeled and halved onion, a bay leaf, half a teaspoon of black peppercorns in 5 liters of water and simmer covered for 3 hours (the last 20 minutes add fresh herbs of your choice).
- Pour the wild boar broth through a sieve and, after cooling, put it in a cool place.
- The peas are soaked in cold water and then boiled in this water and cooked covered for an hour.
- Lightly sauté the vegetables and the onion cubes in butter, then add the bacon, the peas and the broth.
- Bring to the boil while stirring and then simmer for about 90 minutes over low heat. Stir in between.
- Now the wild boar bacon (I get it from a hunter friend who smokes it himself), (of course, other bacon is also possible), take it out of the soup and dice it finely and put it back in the soup.
- Now the sausages are added to the soup and are heated with it. Then season everything with the spices, stir again and my delicious pea soup is ready. I create 2 plates with 3 sausages, my dearest eats the rest.
- The sausages do not have to be (are only for those who are very hungry). The soup is awesome in terms of taste and a piece of bread is enough.
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