"Day After Pork Belly" Soup
If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils.
This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
54 K 4.0/5 (49 reviews)
35 min.
Easy
12 people
3 IngredientsLast modified on: November 15th 2015
For 12 people, you will need:
1 kg 500 g 
2 litres 250 ml pork-belly stock
600 ml Change measures:
Times for this recipe
Preparation: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Peel 1 kg 500 g potatoes, rinse and cut into chunks.
Stage 2 - 7 min.
Bring 2 litres 250 ml pork-belly stock to the boil...
Stage 3 - 15 min.
...then add the potatoes.
Cook until the potatoes are soft.
Cook until the potatoes are soft.
Stage 4 - 2 min.
Blend until smooth.
Stage 5 - 1 min.
Stage 6
Serve garnished with a little parsley and, if you like, fried croutons.
Remarks
This recipe that follows on from another (pork belly with lentils) is very approximate, so do adapt it to suit what leftovers you have.
If you have a little pork belly left, you can add small dice to the soup.
Be careful when seasoning - the stock is often quite salty already, so do check before adding anything.
If you have a little pork belly left, you can add small dice to the soup.
Be careful when seasoning - the stock is often quite salty already, so do check before adding anything.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 290 RDI=30 % | 1 RDI=0 % | 2,400 RDI=120 % | 10,050 RDI: 120 % |
| Per 100 g | 0 | 7 RDI=1 % | 0 | 60 RDI=3 % | 270 RDI: 3 % |
| Per person | 2 RDI=1 % | 20 RDI=2 % | 0 | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 12 people : 3.75 €
- Per person : 0.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Gratin "grilled inside", Comtoise tart for Seàn, Boeuf (beef) bourguignon, Real home-made chips* , Truffade, ... See them all 79
Cream
Like these other recipes: Quick prawn curry, Clementine Chantilly, Potimarron and Parmesan tart, Blanquette of veal, Green bean purée, ... See them all 112
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017747 K 313.7 40 min.
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.November 13th 2011207 K 14 2 hours 45 min.
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.January 27th 201661 K4.3 50 min.
Spinach Omelette
An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.May 1st 201676 K4.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.