I recently made a super green pea and ham soup and I had two servings leftover. Tonight, I wanted to share with you how I enhanced leftover pea and ham soup.
- 500 mL Leftover pea and ham soup
- 500 g Pork belly rasher
Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
Poor in the soup around the pork.
Garnish with spring onions and chives if you have them available.
Shoot a photograph and then eat the soup.
Wash the dishes and then write the recipe up.
Write a blog post and hope your friends on social media share the recipe and make you famous.
Frequently asked questions
Will this make me fart?
I reckon not as much as freshly made. The rendered fat from the pork may have an inhibitory effect, but what would I know.
Can I make this soup vegetarian?
No, you cannot make pork enhanced leftover pea and ham soup vegetarian. I’m sorry but it’s just not possible. You can have pea soup and toast but when you add the crackling and the ham it’s hard to make that vegetarian.
Can I eat this for lunch?
There won’t be any left. Trust me.
Can I eat this soup cold the next day?
No, it would be disgusting eating cold roast pork and chewing crackling that’s gone cold.