Eisbein and Pea Soup
LaBoucherie has eisbein available at R55/kg!
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 3 hours
• 1 x 500g packet split peas, rinsed and drained
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• a small bunch of hardy herbs like bay, thyme and parsley (bouquet garni)
• 1 smoked pork shin (eisbein)
• 2L chicken stock
• salt and black pepper to taste
1. Place the peas, vegetables and pork shin in a large pot with the bouquet garni and pour the stock over. Bring to the boil and cover, then reduce the heat and simmer for about 3 hours. Tip: Skim off any froth or foam that forms on the surface.
2. After 3 hours, the meat should be so tender that it falls off the bone. Remove the herbs (discard) and the meat from the pot and flake from the bone.
3. Taste the soup and season if necessary. Return the meat to the pot and stir through.
Serve the soup with fresh bread.
