Pork Ragu Soup
Ingredients for the pork ragu soup
- L (4C) Pulled Pork Ragu (Refer to main recipe)
- 2 C cream
- 1 C vegetable stock
- Salt and pepper to taste
Ingredients for the cheesy croutons
- 3-4 C crusty bread cut into 2cm cubes.
- 3 T olive oil
- 2 T thyme (finely Chopped)
- 1 C parmesan cheese grated
- 1 C mozzarella cheese torn
- Salt and pepper to taste.
Method for the rage soup and cheesy croutons
- Preheat your oven to 190°C.
- Heat all the ingredients for the soup in a large pot or saucepan over a moderate heat until it starts to simmer.
- Place the bread for the croutons on a baking tray and drizzle with the oil.
- Season the bread with the salt, pepper and thyme and cover with the cheese.
- Bake for 10-15 min.
Serve
- Serve the Croutons on the salad and add some extra herbs and or oil as you prefer.
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