Pie Floater (Pie floater)
Overview
The pie floater is a famous South Australian dish: a classic Australian meat pie placed upside down in a bowl of thick green pea soup. The soup is made from split green peas cooked slowly with onion and stock, sometimes with a ham hock, until it collapses into a thick, smooth purée. The hot pie, filled with minced beef in gravy, is set on top and finished with a generous squirt of tomato sauce. Some people add mint sauce, vinegar or salt and pepper. It is eaten with a spoon, breaking the pastry into the soup.
History
The pie floater is closely linked with Adelaide, where it was sold from late-night pie carts on the city streets from the late nineteenth century. The cart outside the Adelaide railway station became especially well known. In 2003 the pie floater was named a South Australian heritage icon by the National Trust. Versions were also popular in Sydney and other cities in the past.
Main ingredients
Split green peas, meat pie, onion, stock, tomato sauce, mint. The soup is built on ham or vegetable stock and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Tomato soups · Mint soups · More soups from Australia
Recipe
Method
- 150 min
Simmer the peas, onion and carrot in the stock for 50 minutes until very soft.
- 2
Blend or mash to a thick soup and season.
- 3
Heat the meat pies in the oven until piping hot.
- 4
Ladle the soup into bowls, set a pie upside down on top and finish with tomato sauce.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
