Ingredients with Measurements:
- 1 pound pork loin, cut into small cubes
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup heavy cream
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add pork cubes and cook until browned on all sides, about 5 minutes.
2. Add sliced leeks and minced garlic to the pot and cook until softened, about 5 minutes.
3. Pour in chicken broth and water, then add diced potatoes and dried thyme. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for 20-25 minutes or until the potatoes are tender.
5. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the pot to the stove and stir in heavy cream. Heat the soup over low heat until warmed through.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 17g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Pork loin can be substituted with chicken or turkey breast.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped carrots or celery for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to clean the leeks thoroughly before slicing to remove any dirt or sand.
- For a thicker soup, add more potatoes or puree the soup for a longer time.
- To make the soup ahead of time, prepare it up to the point of blending and refrigerate. Reheat and blend just before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or rolls
- Salad with vinaigrette dressing
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thin, add more potatoes or puree for a longer time.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Be sure to cook the pork thoroughly to an internal temperature of 145°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pork and leek soup is a classic French dish that has been enjoyed for centuries. Leeks were a staple in French cuisine and were often used in soups and stews.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of sweetness from the leeks.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Herbal, Rich, Comforting