Loch-Ness Monster, Abominable Snowman & Pork Pie Soup
Serves: 6, Prepare in: , Cook in:
It’s post-Christmas and all the family guests have left full of Christmas pudding, brandy butter, that cheese you only allow yourself once a year (‘Cos it’s just too darn expensive) and a promise that you’ll all see each other in the new year.
Great aunt Jean who seems to be constantly peering over the top of her turtle shell framed glasses and can ask “Are you going to make it like that?” without actually saying a word.
Uncle Michael with his tendency to over tipple and snore while watching ‘The Great Escape’.
Even Mildred, the neighbour who somehow managed to guilt you into inviting her to Christmas lunch because you’ve been “Too busy” to take her shopping for a fortnight.
She left to walk the fifty steps to her own house where you know she’ll close the curtains and bring out the bottle of sherry she always seems to have at hand.
What are you left with?
A sink full of dirty dishes, two pairs of reindeer socks, three Christmas chocolate tins (Quality Street, Celebrations and Roses - Other sweets are available), two identical vanilla smelling candles, that you know you’ll be giving straight to the charity shop, and some pork pie.
Not just pork pie, but Vale of Mowbray pork pie, so there’s no way in a three-legged dogs tail that you’re going to leave it or let it go to waste, oh no my friend. So, what do you do with it?
Make Pork Pie Soup, that’s what.
You heard me correctly; I did say pork pie soup.
Not just any pork pie soup (is there more than one?), but spicy Vale of Mowbray pork pie soup.
This isn’t something I’ve made up just for this blog; this is a recipe that I bring out every Boxing Day when it’s traditional in our family to eat up all the Christmas festivity leftovers
Most of my family Boxing Day traditions usually involve me doing as little as possible:
Spending all day in my PJ's
Leaving all the washing up to the rest of my family
Seeing how many Christmas chocolates I can eat before I need a stair lift to get me upstairs to bed.
Promising that I’ll exercise everyday starting the first day of January
I can’t be the only one who has a few Boxing Day traditions?
Email me yours?
In the meantime, give this Pork Pie soup a try. It’s not for the faint hearted. It’s spicy, hearty and a meal in its self. perfect for Boxing Day when it’s all about the sofa and the Christmas TV.
Join the party
3 Bell Peppers – thickly sliced
- Baby sweet corn – 130g – Chopped into small round pieces
- 2 Large Onions – roughly chopped
- 1 Chilli – use fresh chilli finely chopped (seeds left in for extra heat.)
- 2 Celery Stalks – roughly chopped
- 2 large Carrots – roughly chopped
- 2 litres of vegetable stock
- Chilli Flakes – 1-2 tablespoons (depending on heat preference)
- Vegetable Oil – 2-6 tablespoons
- Left over Vale of Mowbray Pork Pie – meat and pastry separated (The amount to use is up to you, however much you have left. A little or a lot.)
- Heat the oven to 200c
- Put the chopped peppers and chopped baby sweet corn onto an oven tray. Sprinkle the veg’ with vegetable oil and chilli flakes and S & P (chilli flakes to your personal taste). Give it a mix to coat all the veg’.
- Place the tray into the heated oven and cook for approximately 20 min’s, stirring half way through. The veg should look slightly soft and “caramelised” (the new word for what we used to call, slightly over cooked). When cooked, chop the peppers into medium sized pieces.
- While the vegetables are cooking, get a large pot and add your chopped onions, chopped celery, chopped carrots, and 2 litres of vegetable stock. Add S & P to taste and as much of the chopped chilli as you want. Bring the mixture to the boil. Once boiling, reduce the heat to simmer and let it cook until the vegetables are soft.
- Once veg’ are soft, blend the mixture until smooth, and transfer back to the pot.
- Chop the pork pie meat into small chunks (the size of the chunks depends entirely up to your preference).
- Add the meat, sweet corn and chopped roasted peppers to the soup and heat on medium heat until meat is hot all the way through.
- Taste and adjust seasoning if needed
- Serve your Vale of Mowbray pork pie soup piping hot with your pastry croutons on the side.
- Slice the pork pie pastry into squares of about ½ inch.
- On the same tray you roasted the vegetables (Adding flavour at every stage of cooking), add the sliced pastry and cook in 200c oven for approx. 15-20mins until golden brown. (Give it a stir to coat with all the amazing flavours left on the tray)
- Once cooked, take them off the tray and transfer them to a plate covered with kitchen paper to drain. Let them cool completely before using.
- I used peppers and baby sweet corn for this recipe, but I’ve used other veg too. If you have a lot of leftover cooked vegetables, don’t be afraid to use those instead. Just adjust the cooking time accordingly. Honest, cooked sprouts and parsnip in this soup taste incredible with a touch of chilli.
- Blending – When blending your soup, don’t over fill your blender. I blended in batches.
- Croutons – These pastry croutons are amazing. Don’t limit them to this soup. Pack them in your lunch box; have them as a snack while watching your favourite movie. Give them a go on a salad to add an extra dimension. Anything goes.
- Don’t waist all that yummy jelly surrounding the tasty meat of you pork pie. If there is any left over, put it into your soup when its time to blend.
- Vegetable stock – Use vegetable stock cubes, bullion powder, or if you have time make your own.
Lee & The Sweet Life
Baker & Foodie Content Writer