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Pork Tarragon Soup

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Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Servings: 6
Ingredients:
1/3 cup lard
1 pound (454 g) pork loin, cut into ½-inch (1.25-cm) pieces
10 strips bacon (about 10-ounce / 284-g), cut into ½-inch (1.25-cm) pieces
¾ cup sliced shallots
3 medium turnips (about 12½-ounce / 354-g), cubed
1 tablespoon yellow mustard
¼ cup dry white wine
1¾ cups chicken bone broth
4 sprigs fresh thyme
2 tablespoons unflavored gelatin
2 tablespoons apple cider vinegar
½ cup unsweetened coconut milk
1 tablespoon dried tarragon leaves
Directions:

  1. Take a large saucepan and place it over medium heat.
  2. Add lard to the saucepan and allow it to melt.
  3. Add pork pieces to the melted lard and sauté for 8 minutes until golden brown.
  4. Add bacon pieces and sliced shallots and sauté for 5 minutes or until fragrant.
  5. Add turnips, mustard, wine, bone broth, and thyme sprigs to the soup.
  6. Mix these ingredients gently and cover this soup with a lid.
  7. Bring the soup to a boil, then reduce the heat to medium-low. Cook this soup
    for 1 hour.
  8. Remove and discard the soup’s thyme sprigs then add gelatin, vinegar, coconut
    milk, and tarragon.
  9. Increase the heat to medium and bring the soup to a boil. Cover to cook for 10
    minutes.
  10. Divide the cooked soup into 6 serving bowls and serve warm.
    Nutrition:
    Calories: 566
    Fat: 41.5g
    Total carbs: 9.7g
    Fiber: 1.2g
    Protein: 39.6g
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