French · Dinner
Pork and Root Vegetable Soup
A French bistro-style soup built on braised pork shoulder simmered with carrot, parsnip, turnip and leek until tender. Thyme, bay leaf and garlic season the broth, finished with a touch of cream and parsley. Served with crusty bread for a rustic, warming winter first course or light main.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
28.9gFat
22.4gCarbs
8.3gSugar
5.1gFiber
812mgSodium
148mgChol
10.8gSat Fat
1180mgPotassium
95mgCalcium
3.1mgIron
1.4mcgVitamin B12
22mgVitamin C
low-carb
high-fiber
herb-salt
Instructions
1
Prep
Cut pork shoulder into 3/4-inch cubes. Peel and dice carrot, parsnip, and turnip. Slice leek into thin half-moons. Mince garlic and chop parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown pork cubes on all sides for about 5 minutes until a deep crust forms.
3
Sweat
Add leek and garlic to the pot; cook over medium heat for 3 minutes, stirring, until leek softens and turns translucent.
4
Simmer
Add carrot, parsnip, turnip, chicken stock, thyme sprig, and bay leaf. Bring to boil, then reduce to low and simmer covered for 45 minutes until pork is fork-tender.
5
Plate
Remove thyme and bay leaf. Stir in heavy cream over low heat. Season with salt and pepper. Ladle into bowl and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 1 tbsp1 tbsp olive oil
- 2/3 cup90g carrot
- 2/3 cup90g parsnip
- 2/3 cup90g turnip
- 1 cup90g leek
- 4 cloves4 cloves garlic
- 2 1/2 cups600ml chicken stock
- 22 small sprig fresh thyme
- 11 bay leaf
- 2 tbsp2 tbsp heavy cream
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
