A beautiful fresh green soup with the lovely smokey flavour of pork ribs


  • For the stock

  • 1 large onion

  • 6 black peppercorns

  • 1/2 fennel bulb

  • 1 carrot

  • 1 celery stick

  • 1 garlic clove

  • 2 bay leaves

  • 1 smoked pork ribs, seperated

  • 2 litres water

  • For the soup

  • 50g olive oil

  • 100g pancetta, chopped

  • 800g frozen peas

  • Salt & Pepper


  • 1.

    Place all stock ingredients in a large heavy-based pot and bring to the boil reduce to simmer. Skim the scum from the surface, reduce the heat and simmer gently, uncovered, for 1.5 hours

  • 2.

    Remove from the heat and strain the stock through a fine sieve keep warm

  • 3.

    For the soup heat the oil in a large pan, add the pancetta for a few minutes until crispy then add garlic and remove excess oil if you want Add the stock, bring to the boil Add the peas and return to the boil for a few minutes then purée to your liking. I like it with a bit of texture

  • 4.

    To Serve. Place a smoked rib in a bowl and top with soup and eat the rib to finish.. with your fingers of course

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 478kj
  • Fat Total 29g
  • Saturated Fat 7g
  • Protein 19g
  • Carbohydrate 35g
  • Sugar 13g
  • Sodium 1995mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam


If you don't want to make the stock just use a good quality bought vegetable stock and simmer the ribs in the stock for half an hour. You will need a about 3 litres of stock

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings