Pea and Eisbein Soup paired with PF Chardonnay 2019


  • 500 g onion, roughly chopped
  • 500 g carrots, roughly chopped
  • ½ bunch leeks, washed well and roughly chopped
  • ½ bunch celery, washed well and roughly chopped
  • 2 x nice size eisbein
  • 200 ml white wine
  • aromatics, herbs and spices to your liking
  • water to cover
  • 500 g onion, roughly chopped
  • 4 cloves garlic, finely chopped
  • 500 g carrots, finely chopped
  • ½ bunch celery, roughly chopped
  • 350 g potato
  • bunch of thyme
  • 3 x bay leaves
  • 15 g chicken stock powder
  • 250 g split peas
  • 1 kg frozen peas
  • 20 g parsley


  1. We are going to start with the eisbein stock. In a medium pot fry the onions and carrots until soft and caramelized, then add the rest of the ingredients and some herbs and spices, try different combinations.
  2. Let that cook for an hour or so until the meat falls off the bone, let it cool down a bit and take out the eisbein and reserve for later. Then strain the stock from veggies and aromatics through a fine sieve.
  3. That watery stock we are going to use to flavor the soup base.
  4. In the meantime we are going to start with the soup. In a larger pot start frying off the onions, carrots and garlic until soft and caramelized. Then add the rest except for the peas and the parsley.
  5. Add the eisbein stock and simmer on low heat until the split peas are cooked well, stirring constantly.
  6. Then add the peas and cook slightly until just soft, but still nice and green.
  7. Blend the soup well until smooth, adding bunches of parsley inbetween to keep the colour bright green. Then season well.
  8. When the eisbein has cooled off enough, start flaking it in nice big pieces, discarding the bones etc.
  9. To serve, add a ladle of soup to a bowl, add the flaked eisbein, some freshly cracked black pepper and enjoy!

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