Serve in a bowl with leeks and toasted bread.
Pork Neck & Pea Soup
Ingredients
- Eskort Smoked Pork Neck Steaks, sliced into strips
- 1 onion, chopped
- 1 tin peas
- 15 ml (1 T) rosemary, chopped
- 250 ml (1 C) vegetable stock
- 15 ml (1 T) flour
- 250 ml (1 C) milk
- 15 ml (1 T) black pepper
- salt to taste
- 4 leeks, halved
- 15 ml (1 T) butter
- coarse salt
- 4 slices bread, toasted
- oil for cooking
Method
- Preheat oven to 190°C.
- Place the leeks on a baking tray. Add the butter and salt to the leeks and roast for 10 minutes.
- In a pot over moderate heat, fry onion, and rosemary in olive oil until glossy.
- Add the pork neck and fry for 5 minutes.
- Add peas, vegetable stock, milk, and black pepper. Simmer for 5 minutes.
- Mix flour with some of the soup in a small bowl and add it to the pot to thicken a bit.
- Season to taste.
Serve
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