Ingredients with Measurements:
- 1 lb. of pork belly
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1 tsp. of dried thyme
- Salt and pepper to taste
- 2 cups of water
- 1 cup of dried split peas
- 1 bay leaf
- 1 tsp. of olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Preheat the oven to 375°F. Place the pork belly on a baking sheet and bake for 30 minutes, or until crispy. Remove from the oven and let cool.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chicken broth, water, split peas, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the split peas are tender.
4. Remove the bay leaf and discard. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the heavy cream to the soup and stir to combine. Season with salt and pepper to taste.
6. Cut the pork belly into small pieces and add to the soup. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add diced potatoes or carrots to the soup for extra texture.
- Use smoked pork belly for a smoky flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make the soup vegetarian, omit the pork belly and use vegetable broth instead of chicken broth.
- For a creamier soup, add more heavy cream or coconut cream.
- To make the soup thicker, add more split peas.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a side of rice
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the split peas thoroughly to avoid any digestive issues.
Food history:
Oreilles de Crisse Soup is a traditional French-Canadian dish made with pork belly and split peas.
Flavor profiles:
Savory, creamy, and slightly smoky.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Canadian