Adelaide Pie Floater
A whole meat pie floated upside down in a bowl of thick green pea soup, finished with tomato sauce — Adelaide's own late-night pie cart dish.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Equipment
- •large saucepan
- •stick blender
- •oven
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 27 g
- carbs
- 62 g
- protein
- 28 g
- calories
- 610
Instructions
- 1
Melt the butter in a large saucepan and cook the onion gently for 5 minutes until soft.
- 2
Add the split peas, stock and bay leaf and bring to the boil.
- 3
Reduce the heat and simmer, partly covered, for 70–80 minutes until the peas collapse. Stir occasionally so they do not catch.
- 4
Remove the bay leaf and blend the soup until thick and smooth. It should be thick enough to hold a pie upright.
- 5
Season well with pepper and stir through the mint if using.
- 6
Heat the meat pies in a 180°C oven for 15 minutes until hot right through.
- 7
Ladle the pea soup into wide bowls and lower a pie into each, upside down so the base faces up.
- 8
Squeeze tomato sauce over the top and serve immediately with a spoon.
Chef's tips
The soup must be thick. If it is thin the pie sinks and the dish is just soup with a pie in it.
Ingredient substitutions
- Beef pies → Any bakery meat pie, or a homemade Australian meat pie
- Chicken stock → Vegetable stock for a lighter soup
Storage
The soup keeps 4 days in the fridge or 3 months frozen. Assemble only at serving time.
Reheating
Reheat the soup gently with a splash of water; reheat pies in the oven, never the microwave.
Serving suggestions
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