This is a favorite for dark and stormy nights, but I find that it can also be served cold or lukewarm, especially if run through a blender. As is always true of my recipes, the protein must be substituted. I have used thinly sliced muscle deep to the spine that I braised in wine, but I will give instructions for pork. This makes a large pot, so do expect to feed a group.
- Large soup pot
- Frying pan
- Good chef’s knife
- 3 good sized leeks
- 4 good sized potatoes, that will fit in an open hand with spread fingers
- green onions
- fresh parsley
- 2 medium yellow onions
- heavy cream
- white wine (You may drink some as you cook, as you will only need about 2 cups worth)
- Vegetable stock (You may use a stock concentrate, cubed or jellied, or you may use a liquid stock. The only important thing is to gain about 8 cups of yield, or about 2000 ml)
- 1 pork loin steak (A pork chop will also do, but trim off all the fat and gristle)
- green beans and peas (Optional)
- Kosher salt and freshly cracked pepper
- Crème fraîche (or sour cream)
- Chop the leeks by simply slicing across them and separating the rings. Chop the yellow and green onion. Mince the garlic.
- Cube the potatoes (and prepare your beans and peas) but set them aside
- Put a few tablespoons of butter in the bottom of your soup pot. When melted add in the three types of onion and the garlic. Sweat these in the pot for several minutes. You can estimate the doneness by the yellow onion and how translucent it becomes.
- Pour in the stock and wine and let come to the boil
- Add in the potatoes (beans and peas)
- While the soup simmers happily, put a little butter in your pan and fry your bacon, then remove to let cool. Add the pork steak to the pan and cook until medium rare (don’t worry, it will continue to cook in the soup). Set this aside to rest.
- While the meat is resting, deglaze the pan with a little bit of wine, working it around the pan to free up all the tasty pork bits. Let it boil off all the alcohol (You can check this by sniffing the fumes). Then pour this into the soup. (This will also aid you in cleaning your pan, and should really be done any time you cook meat. It not only loosens all fat deposits, it also gives you a delicious base for gravy.)
- After the pork has rested, slice it thinly and then chop. Chop the bacon too. Add the meat and all its juices to the soup pot.
- When the potatoes have finished cooking, add in a couple cups of milk and some cream (To taste). Keep the heat low, or the proteins will muck up and give you a skin on top. A little salt and pepper should do. It should now begin to taste like soup, but do continue to cook for as long as you like, stirring regularly. The longer it cooks, the more it will reduce, and the softer the veggies will get.
- While it is cooking, mince up your parsley and chives.
To serve, put in a bowl, spoon in some crème fraîche , and garnish with chives and parsley. (My chives suffered in the sun this year, and I ran out, and so you will see from my photo, that I have instead substituted green onion). Add a freshly baked loaf of bread and a tangy white wine, and you cannot go wrong.