Soup season is upon us and this pork and pea soup is a favourite of mine.
I love making a big pot over a weekend and then freezing individual portions to use for lunches or quick dinners in the weeks to come.
Soup is also such an affordable option, this one works out to around R15 per serving. Serve with homemade croutons or crusty bread and you’re good to go! If you have stale bread, use it to make croutons – nothing goes to waste.
I’ll post some of my other soup recipes over the coming weeks so you can prepare for those cold Winter nights. For now I hope that you enjoy my Pork and Pea soup recipe!
Pork and Pea soup
Ingredients
- 1 kg pork meat cut off bones
- 10 drops liquid smoke
- 2 onions diced
- 4 celery stalks diced
- 1 whole bulb of garlic crushed
- 3 carrots peeled & diced
- 3 potatoes peeled & diced
- 2 cups split peas rinsed
- 6 stock cubes
- 3 liter boiling water
- 1 kg frozen peas
Instructions
- In a soup pot, over high heat, brown the meat in a little olive oil (add the bones in too). Do in two batches. Season with salt, pepper and 5 drops of liquid smoke per batch. Fry until golden brown, remove and set aside.
- To the same pot, add a little more oil and fry the onion and celery, adding just a little water to loosen the brown bits from the bottom of the pot.
- Add the garlic, carrots, potatoes and split peas, season and cook for a couple of minutes while you boil the kettle.
- Dissolve stock cubes in boiling water and add to pot. Add back the meat and bones. Cover and simmer for 1½ hours. Add the frozen peas and cook for a further 15 minutes.
- Remove the meat and bones from the pot, then use a stick blender to blend, or transfer to a blender in batches and blend until smooth. Add meat back to the soup.
- Serve with a drizzle of fresh cream, some croutons and fresh parsley.
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