News article, 29. February 2024

Winter-warming soup

Recipe of the month.

Using pork as an ingredient in soup is not so common these days – and that’s a pity. Its connective tissue-rich cuts are great for soups. This recipe is inspired by an old household recipe book from 1848, when you could make the meat stretch further by using it for soup and adding herbs and lots of vegetables.



Ingredients:

for 10

1 hind knuckle and 1 fore knuckle of pork, approx. 2 kg in total
1 tbsp salt
40 white peppercorns
5 cm fresh ginger, 60 g
4 bay leaves
2 sprigs fresh thyme
1 bunch parsley
1 small white cabbage, 500 g
4 medium parsley roots, 400 g
6 medium carrots, 450 g
2 small leaks, 300 g
100 g Ingrid peas, dried or chickpeas
150 g baguette per person, preferably wholegrain

Preparation time: 4 hours

Method:

1. Put the meat into a large saucepan. Add water to cover, approx. 3 litres.
2. Bring the water to the boil and skim.
3. Add salt, pepper, ginger and bouquet garni (made from half bunch of parsley, thyme and bay leaves).
4. Wash and peel the parsley roots, carrots, and cut the ends off the leeks and add them to the soup. Place the vegetables in water.
5. Simmer the soup under a low heat for 3 hours.
6. Cook the peas according to instructions (may involve soaking the day before).
7. Remove the meat and the bouquet garni and reduce the soup to approx. half.
8. Skim away the fat.
9. Remove the outer leaves from the white cabbage and cut into small pieces.
10. Cut the parsley roots and carrots into mouth-sized pieces and the leeks into slices.
11. Boil the white cabbage, parsley and carrots in the soup for 15 minutes.
12. Remove the meat from the bones and separate the fat and skin so that the meat falls away and is very tender.
13. Add the leeks and the cooked peas and boil for 5 minutes.
14. Rinse and chop the parsley.
15. Season the soup with salt and pepper.
16. Serve the soup with a little meat in each dish. Sprinkle with chopped parsley and serve with bread.

ENERGY DISTRIBUTION

Nutritional content per person (approx. 720 g portion):
Energy: 3099 kJ (738 kcal)
Protein: 55 g
Carbohydrate: 89 g
Fibre: 14 g
Fat: 15 g

Nutritional content per 100 g:
Energy: 433 kJ (103 kcal)
Protein: 8 g
Carbohydrate: 12 g
Fibre: 2 g
Fat: 2 g