Pork neck & pea soup

Preparation: 10 min I Cooking: 15 min I Serves: 4
Preparation: 10 min I Cooking: 15 min I Serves: 4

Packed with pork, peas and herby flavour, each mouthful of this delicious soup is like ingesting cosiness. 


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


  • Preheat the oven to 190°C.
  • Place the leeks on a baking sheet. Add the butter and coarse salt to the leeks and roast for 10 minutes.
  • In a pot over moderate heat, fry the onion and rosemary in olive oil until glossy.
  • Add the pork neck and fry for 5 minutes.
  • Add the peas, vegetable stock, milk and black pepper. Simmer for 5 minutes.
  • Mix the flour with some of the soup in a small bowl and add it to the pot to thicken a bit.
  • Season with pepper and salt and serve in a bowl with the leeks and toast.

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