1 pack Waitrose Sweet Cure British Loin Joint, about 600g, in the bacon and gammon shelf
1½ litres hot Waitrose Cooks’ Ingredients Vegetable Stock
1kg pack frozen Waitrose Baby Broad Beans
Zest of just one unwaxed lemon
Method
Melt the butter inside a large pan on the medium heat. Add some onion, thyme, garlic clove and bay leaf. Prepare for five minutes, stirring from time to time, until soft although not coloured.
Cut the pork into 4 even-sized pieces. Pour the new stock in to the pan and add some meat. Provide the boil and simmer for 25 minutes
Add some frozen beans towards the pan and go back to the boil. Once boiling, prepare for any further 2 minutes. Utilizing a slotted spoon, take away the pork plus 8 tablespoons the bean mixture, and hang aside. Blitz the items in the pan having a hands-held blender, or perhaps in a mixer, until smooth. The soup shouldn’t need salt, but season with freshly ground pepper to taste.
Cut the pork into strips and discard any fat. Take away the outer skins from the reserved broad beans, then mix the pork using the reserved bean mixture and add some lemon zest.
Ladle the new soup into large bowls and pile a few of the pork and bean mixture in to the center of every bowl. Serve with crusty bread.
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