Pig tail soup

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  • 3 pig tails (cut into 1-1.5’’ chunks)
  • 1.5L chicken stock
  • 1 onion (finely chopped)
  • 3 white or purple carrots (quartered and diced)
  • 3 handfuls of split peas
  • 3 celery (finely chopped)
  • Handful of wild garlic (roughly chopped)
  • 2 bay leaves
  • Butter


Stick the pig tails in a pan or cauldron. Add the stock.

Bring to a boil & simmer for 40 minutes. Add the rest of the ingredients and cook for a further 20 minutes.

Remove from the heat and remove the tails from the soup.

Heat some butter in a pan and fry the tails for 10-20 minutes, until crispy. Return the tails to the soup and serve.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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