PIE FLOATER – South Aussie Pea Soup with Beef Pie

Step 1: Prepare the Pea Soup Base

In a pot, combine 1 cup of dried peas, 1/2 teaspoon of baking soda, and 3 cups of chicken stock. Stir well to ensure all ingredients are mixed.

Step 2: Cook the Peas

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 30-40 minutes, or until the peas are very soft.

Step 3: Maintain Soup Consistency

During the simmering process, use a spoon to remove any discoloured peas that float to the surface. If the liquid level drops significantly due to evaporation, add an additional 1 cup of chicken stock. Continuously skim off any foam that forms on top of the soup.

Step 4: Check for Doneness

After 30-40 minutes, test a few peas for softness. They should be tender and easily mashed. If they are still firm, continue simmering for a longer duration until the desired softness is achieved.

Step 5: Blend the Soup

Once the peas are soft, use an immersion blender directly in the pot to blend the soup until it reaches a smooth and thick consistency. Give it one final stir with a spoon.

Step 6: Serve the Pie Floater

Pour the hot, thick pea soup into individual serving bowls. Carefully place a freshly baked beef pie on top of the soup in each bowl. Finish by drizzling tomato sauce generously over the pie and soup, according to your preference.

• Remove any discoloured peas during simmering to maintain soup quality.

• If too much liquid evaporates during cooking, add more chicken stock to maintain desired consistency.

• Skim off foam as you go to keep the soup clear and smooth.

• Ensure peas are fully soft before blending for a smooth texture; cook longer if necessary.