OUR TAKE ON SMOKEY PEA & EISBEIN SOUP
YIELD
SERVES 8
PREP TIME
+-15 MINUTES
COOK TIME
1 HOUR 30 MINUTES
TOTAL TIME
1 HOURS 45 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
BOER AND BUTCHER SMOKED EISBEIN
BOER AND BUTCHER PLAAS BACON
2 x 500ML BOER AND BUTCHER CHICKEN STOCK
INGREDIENTS
• A splash of Olive oil
• Boer and Butcher Eisbein
• 6 slices thick-cut Boer and Butcher plaas bacon, finely chopped
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 2 ribs celery, finely diced
• 2 carrots, peeled and finely diced
• 1 red chilli, chopped
• 1 teaspoon fresh thyme leaves
• 4 large cloves garlic, finely diced
• bayleaves
• 1tablespoon cumin seeds
• 1tablespoon fine coriander
• Salt
• 1/2 teaspoon black pepper
• 1 packet dried peas
• 1L of our Boer and Butcher Chicken Stock
• 1L water
• 1 tablespoon chopped flat-leaf parsley
• Squeeze of lemon
• Salt
• 1/2 teaspoon black pepper
Crispy Croutons
Ingredients (optional):
• 4 tablespoons olive olive oil
• 2 small cloves garlic, finely grated
• 1tablespoon smoked paprika
• Black pepper
• about 200g ciabatta bread, sliced into thin slices, and then cubed into small cubes
STEPS
Place a medium or large soup pot over medium-high heat, add about 2 tablespoons of olive oil; once the oil is hot, add in the chopped plaas bacon, and cook until golden and crispy. Remove the bacon with a slotted spoon, set aside.
Add in the onion, celery, chilli and carrot. Sauté those for a couple of minutes until they become tender. Add in the thyme, a pinch or 2 salt, black pepper and the garlic. Stir to combine; cook for a moment or two until the garlic becomes aromatic. Add the bayleaves, cumin seeds and coriander.
Add in the peas along with the Boer and Butcher Chicken stock and water and stir. Add the smoked eisbein and bring the soup up to a rolling simmer/boil and then cover and reduce the heat to low. Simmering the soup very gently for about 1hour – 1hour 30min, stirring occasionally or until the peas are soft and cooked.
Remove the eisbein and blend the soup with a hand blender. Pull the eisbein apart and add it back into the blended soup and let it sit covered for 20 minutes.
While the soup simmers, prepare your croutons: Preheat the oven to 200°C, and line a baking sheet with foil. Put some olive oil to in a bowl and add pressed garlic cloves, a pinch of black pepper and paprika, mix with a fork to combine.
Place the cubed ciabatta into a medium size bowl, and pour the olive oil mixture evenly over the cubes. Toss to coat and pour the cubes out in a single layer onto the prepared baking sheet and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning. Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately.
Finish the soup by adding in the chopped parsley, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed. Ladle the soup into bowls, and garnish with some croutons, and a generous sprinkle of the crispy plaas bacon, and a splash of fresh cream.
