Adelaide Pie Floater

Ingredients

• •Meat pie
• •Dried split peas
• •Onion
• •Carrot
• •Vegetable stock
• •Tomato sauce
• •Worcestershire sauce
• •Salt

Steps

1. 1Soak dried split peas for a few hours, then drain them and add them to a pot with chopped onion, chopped carrot, and vegetable stock.
2. 2Bring the pot to a boil, then lower the heat and simmer for about an hour, stirring occasionally, until the peas break down completely into a thick, bright green mush.
3. 3Season the pea soup with salt and a dash of Worcestershire sauce, adjusting the consistency with a little extra stock if it turns too thick.
4. 4Keep the soup at a steady simmer in a large pot set on the street cart, ready to be ladled at a moment's notice.
5. 5Bake or reheat a whole meat pie until the pastry turns crisp and the filling inside is piping hot.
6. 6Ladle a generous pool of the hot pea soup into a deep bowl.
7. 7Lower the whole meat pie upside down into the center of the soup, so it floats with the pastry base facing up and the soup pooling around its sides.
8. 8Squeeze a generous zigzag of tomato sauce across the top of the floating pie.
9. 9Hand the bowl over immediately with a spoon, the classic late-night order from Adelaide's stainless steel food carts.