Pork Neck & Pea Soup



Eskort Smoked Pork Neck Steaks, sliced into strips

4 leeks, halved

15 ml (1T) butter

coarse salt

1 onion, chopped

15ml (1T) rosemary, chopped

olive oil for cooking

1 can (400g) peas

250ml (1c) vegetable stock

250ml (1c) milk

freshly ground pepper

15ml (1T) flour


4 slices of bread, toasted


1      Preheat the oven to 190°C.

1      Place the leeks on a baking sheet. Add the butter and coarse salt to the leeks and roast for 10 minutes.

2     In a pot over moderate heat, fry the onion and rosemary in olive oil until glossy.

3      Add the pork neck and fry for 5 minutes.

4      Add the peas, vegetable stock, milk and black pepper. Simmer for 5 minutes.

5      Mix the flour with some of the soup in a small bowl and add it to the pot to thicken a bit.

6      Season with pepper and salt and serve in a bowl with the leeks and toast.