Pixelated Provisions

Video Game Recipes Brought to Life

Baldur’s Gate 3: Split Pea Soup

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Last week, Larian Studios released Patch 5 for Baldur’s Gate 3 which added a very wonderful epilogue. I thoroughly enjoyed it and feel like it gives the game a nice little wrap up that it was missing on release. I’ve had a few friends who decided to wait on progressing their Act 3 games because of the lack of an epilogue at the end. I personally think the game is in a perfect spot. You get a little extra story after the events with some pretty obvious hints to possible future adventures. If you’ve been waiting to finish the game, I think this patch is the one to jump on.

It has been a few weeks since I’ve opened Baldur’s Gate 3, but with the latest patch I’ve found myself playing again. I returned to my solo resist Urge playthrough. When I had last played, I just got into Act 3 and wrapped up the Dark Urge personal quest. I will not say much about it but I HIGHLY recommend trying it out. The additional story beats are extremely good. It takes an already amazing story and makes it even better. I’m probably going to spend the next few weeks wrapping that campaign up so I can finally start a give into the Dark Urge run. I’m thinking that character will start off with the hopes of being good but will slowly fall into darkness.

I will admit, I have a long list of recipes I want to create from Baldur’s Gate 3. This week we are taking a look at the split pea soup, a request from a friend of mine. When they visited a few weeks back, I decided to make this recipe for us to enjoy as we discussed what was currently happening in each of our Baldur’s Gate 3 games. Overall, this is a nice easy soup to put together and perfect for the colder weather this season. The best thing you can add to a split pea is a ham hock. The amount of meaty, smoky flavor this cheap piece of meat adds takes this soup to the next level. 

Jump to Printable Recipe

2 tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
4 garlic cloves, minced
1 tsp black ground pepper
½ tsp kosher salt
1 lb green split peas
1 smoked ham hock
3 thyme sprigs
1 bay leaf
4 cups vegetable broth
2 cups water
8 oz ham, cute into ½ inch cubes

Heat a medium pot over medium-high heat. Add a tablespoon of olive oil and allow to heat up. Next, add onion, celery, and carrots and cook until softened, about 8 minutes. Add the garlic, pepper, and salt and cook for 2 minutes.

While the vegetables are heating, rinse the split peas in a fine mesh strainer. Drain any extra water and then immediately add to the pot. Mix together well with the vegetables. Let cook for another 2 minutes. Place the ham hock in the pot, making sure to surround the hock with the peas and vegetables.

Add the thyme sprigs, bay leaf, vegetable broth, and water. Bring to a boil. Reduce the heat to low and half cover the pot. Allow to simmer for 60 minutes or until the peas are softened. Keep an eye on this if too much liquid is reduced add more water.

Once the peas have softened, remove and discard the thyme sprigs and bay leaf. Take half of the mixture and transfer to a blender. Blend until smooth. Return to the pot and mix together well.

Add the cubed ham pieces and cook for another 10 minutes. Once cooked through, remove the ham hock. The meat on the ham hock can be added to the soup if you would like. Taste and season the soup with additional salt and pepper. To make it game accurate, make sure to add “just a tad too much pepper.”

Print Recipe

Split Pea Soup

Inspired by Baldur's Gate 3

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 celery stalks chopped
  • 3 carrots peeled and chopped
  • 4 garlic cloves minced
  • 1 tsp black ground pepper
  • ½ tsp kosher salt
  • 1 lb green split peas
  • 1 smoked ham hock
  • 3 thyme sprigs
  • 1 bay leaf
  • 4 cups vegetable broth
  • 2 cups water
  • 8 oz ham cute into ½ inch cubes

Instructions

  • Heat a medium pot over medium-high heat. Add a tablespoon of olive oil and allow to heat up. Next, add onion, celery, and carrots and cook until softened, about 8 minutes. Add the garlic, pepper, and salt and cook for 2 minutes.
  • While the vegetables are heating, rinse the split peas in a fine mesh strainer. Drain any extra water and then immediately add to the pot. Mix together well with the vegetables. Let cook for another 2 minutes. Place the ham hock in the pot, making sure to surround the hock with the peas and vegetables.
  • Add the thyme sprigs, bay leaf, vegetable broth, and water. Bring to a boil. Reduce the heat to low and half cover the pot. Allow to simmer for 60 minutes or until the peas are softened. Keep an eye on this if too much liquid is reduced add more water.
  • Once the peas have softened, remove and discard the thyme sprigs and bay leaf. Take half of the mixture and transfer to a blender. Blend until smooth. Return to the pot and mix together well.
  • Add the cubed ham pieces and cook for another 10 minutes. Once cooked through, remove the ham hock. The meat on the ham hock can be added to the soup if you would like. Taste and season the soup with additional salt and pepper. To make it game accurate, make sure to add “just a tad too much pepper.”