Greek oven soup

Name: Greek oven soup
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Vegetable onion (approx. 300 g); 4 Garlic cloves; 400 g Carrots; 1.2 kg lean pork neck; 8 Stem(s) Thyme; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1250 ml Vegetable broth; 1 can(s) (850 ml) white small beans; 150 g brown bread (e.g. Münsterländer); 50 g Butter; 200 g Feta cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 Vegetable onion (approx. 300 g)
4 Garlic cloves
400 g Carrots
1.2 kg lean pork neck
8 Stem(s) Thyme
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1250 ml Vegetable broth
1 can(s) (850 ml) white small beans
150 g brown bread (e.g. Münsterländer)
50 g Butter
200 g Feta cheese

Directions

1
Peel and chop the onion. Peel 2 cloves of garlic and chop finely. Peel and wash the carrots, cut into quarters lengthwise and dice. Wash the meat, dab dry and chop. Wash thyme, shake dry, put something aside for garnishing and pluck leaves from the stalks
2
Heat the oil in a casserole, fry the meat in it while turning it. Season with salt and pepper. Add onion, garlic, carrots and thyme and fry briefly. Stir in tomato paste. Deglaze with tomatoes and stock, bring to the boil. In the meantime, pour the beans into a sieve, rinse with cold water and drain
3
Add the beans, season again with salt and pepper. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 3/4 hours
4
In the meantime cut bread into rhombs. Peel 2 cloves of garlic and chop very finely. Melt butter in a pan, add bread and roast it at low heat while turning. Take out and let cool down. Crumble feta cheese
5
Arrange the oven soup in plates sprinkled with feta and pepper and garnished with thyme. Add croutons extra