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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
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