Split Pea Soup with Roasted Pork Belly
|Pork belly slices||12 (thick)|
|Onion||1 , diced small|
|Carrot||2 , peeled and diced small|
|Celery stalks||3 , diced small|
|Garlic||3 Clove (15 gm), minced|
|Chicken stock||6 Cup (96 tbs)|
|Split peas||1 Pound, washed|
|Fresh thyme sprigs||6|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
1. Heat a large heavy bottomed pot over medium heat. Cook the pork belly until crisp and transfer to a paper towel to remove the excess fat. Leave just enough of the fat from the pork belly to brown the vegetables. Add the onions, carrot, celery and garlic and sauté until the onion is translucent. Add the water, split peas, bay leaf and thyme.
2. Crumble 8 pieces of pork belly and add to the soup. Bring to boil, reduce heat and simmer for one hour and a half or until the peas are soft, stirring occasionally. Season with the salt and fresh ground pepper. Ladle the soup into the bowls and garnish with the parsley and the pork belly pieces.
This recipe has been excerpted from Astrology Cookbook written by Sabra Ricci.
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