Pork Confit and Split Pea Soup


Gay Sex Lakewood

This Pork Confit and Split Pea Soup will take your soup game to a whole new level. The hearty split pea base is made even better with slow-cooked pork confit, which makes for a comforting and filling dish.

Ingredients:
  • 2 pork confit legs
  • 1 cup dried split peas, rinsed
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 6 cups chicken or vegetable broth
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 325F 163C

Season the pork confit legs with salt and black pepper

In an ovenproof pot, heat olive oil over medium heat

Sear the pork confit legs until golden brown on all sides

Add chopped onion, carrots, celery, and minced garlic to the pot

Saut until vegetables are tender

Pour in the dried split peas and add the bay leaf

Stir to combine

Place the seared pork confit legs on top of the vegetable and pea mixture

Pour in enough chicken or vegetable broth to cover the ingredients

Cover the pot and transfer it to the preheated oven

Bake for 1

5 to 2 hours or until the pork is tender and the peas are cooked through

Once done, remove the bay leaf and discard

Shred the pork meat off the bones and stir it back into the soup

Season with additional salt and black pepper to taste

Serve the Pork Confit and Split Pea Soup hot, garnished with fresh chopped parsley

Enjoy this hearty and flavorful soup, perfect for warming up on chilly days


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