Pork Soup with Herbs

Name: Pork Soup with Herbs
Yield: Makes 9 cups (2.25 l); 8 first-course servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, cut into ¼-inch (.5-cm) dice; ¼ pound (120 g) cremini or white mushrooms, trimmed, wiped clean, and cut in half lengthwise, then across into ¼-inch- (.5-cm-) thick slices; 6 medium tomatoes, cut into ¼-inch (.5-cm) dice; 4 medium cloves garlic, smashed, peeled, and very finely chopped; 4 cups Enriched Pork Stock, Basic Chicken Stock, or commercial chicken broth; 3 to 4 tablespoons celery leaves, cut across into narrow strips, if lovage is unavailable; ¼ cup (15 g) finely chopped parsley, if lovage is unavailable; 1 teaspoon tarragon leaves, if lovage is unavailable; ½ cup (30 g) lovage leaves, cut across into narrow strips; 1 pound (450 g) pork shoulder, trimmed of excess fat and cut into ½-inch (1-cm) dice; Freshly ground black pepper, to taste; Kosher salt, to taste

Preparation info

Makes 9 cups 2.25 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a beautiful soup with a beautiful taste, a perfect start for a cool spring dinner.

I use lovage as the herb and it is wonderful. If lovage isn’t available, a mixture of celery leaves and parsley can be added with the tomatoes and a little tarragon at the end as a substitute.

Ingredients

2 tablespoons olive oil
1 medium onion, cut into ¼-inch (.5-cm) dice
4 medium cloves

Americas
United States
Starter
Dinner
Soup
Gluten-free

Method

In a medium frying pan, heat the oil over medium heat. Stir in the onion and cook, stirring occasionally, for 2 minutes. Stir in the garlic and mushrooms. Cook, stirring occasionally, for 3 minutes. Stir in the tomatoes, and parsley and celery leaves, if using, and cook, stirring occasionally, for 5 minutes, or until the tomatoes have collapsed.

Meanwhile, in a medium saucepan, bring th