Pork, Leek, Carrot and Celery Soup

 A simple and utterly delicious soup made with the juices from a chestnut smoked joint of roast pork (1.2kg), and a small number of vegetables (leek, carrot and celery).

The roasting tray was covered with aluminium foil, and covered in the diced vegetables (a quarter of a head of celery, two medium size leeks, and two medium sized carrots).

The vegetables were drizzled in a little sunflower oil before the joint was added on top. 100mls of water was added to the tray. The joint was dressed with sea salt, and freshly ground black pepper, and sealed with more foil.

Cooked in the middle of an oven preheated to 190 deg C, for 1 hour and 45 minutes. With twenty minutes to go, the foil covering was removed, to allow the surface to brown.

The joint was removed from the roasting tray, and allowed to cool, before being stored in the fridge. The vegetables and juices were scooped out and placed in a pot, with extra water, and cooked for half an hour before serving. No extra pork stock or herbs required! An excellent and flavoursome soup!