Pig and Pea Soup

It's my turn in the Kitchen today. Well, this afternoon actually, and because it's a bit miserable outside, it seems a good idea to assemble a soup. Of course not any old soup will do. The packet variety are okay if you're in a hurry, but a good gut filling warming soup needs a bit of attention.

My favourite , is Pig and Pea Soup, and so, that is what everybody is getting for supper.

I made my pig and pea soup a while back, but it seemed just a tad plainish, so, a few minor alterations are in progress...
I used about two thirds of a packet (340g) of split peas, and about half a packet(250g) of soup mix. I put those on to soak in water this morning. On our way to school we need to stop off at OK in Cambridge, to see if there is any smoked eisbein. There had better be, or I'm in deep shit.

Bit later: okay, I did get a chunk of the smoked eisbein. The butcher at the OK, Vernon, smokes it himself, and it’s always been very good.

Back home, it was pot time. Three biggish onions were peeled and sliced, and tossed into the pot. I had pre-heated about 2 teaspoons of oil, just to stop the onions from catching. While the onions were hissing and spluttering (like a herd of REALLY pist off geese), I sharpened Hog (my favourite knife), and then attacked the eisbein. It was just under a kilogram and once most of the meat was cut off the bone, the larger pieces of meat were cut into bite size pieces.

While cutting the meat I stirred the onions around every now and then. I wanted them soft and just just brown on some edges. Not caramelized. I did move the pot off the stove for a few minutes.

With the meat cut and ready, I put the pot back onto the plate to get the onions annoyed again, and washed a few dishes quickly.

Meat was tossed in and swooshed around with the onions. I left the onions and smoked pork while I drained the water off the split peas and soup veg.

Back at the pot, the onion pork stuff was stirred up again, and then the drained peas and soup veg were tossed in! Stir, stir, stir. Throw in the bone. Add about 750ml water, and wait for it to boil. As soon as it starts boiling, add 750ml water, and turn the stove plate down to mark 4. I wanted it to boil, but not boil dry, as I had to leave it unattended for a while.

When I got back, I squeezed some of the pea and veg stuff through a sieve, to help thicken the soup. I added another cup of water, and turned the temperature right down. The soup was now on its own until supper time.

To serve.
We were in a hurry at the OK, so I didn’t grab a loaf of their freshly baked crusty bread. Dammit.
Anyway, 2 slices of normal bread each, on a plate.
Then, soup into mug.
Then, add a generous dollop of fresh live culture Bulgarian yoghurt, and a splash or several of Worcester sauce.
Soup mug onto plate, spoon onto plate, and serve.

Even if I say so myself, damn good!

Maybe next time I’ll take a photo, it looks good enough to eat, and tastes good enough to gorge on!

Lekka vreet!