I adore making soups this time of the year. Especially when it’s super cold outside. There is nothing like coming in from work or school on a 100000 below average kind of day and having a creamy and comforting soup waiting for ya!!! I live in New England, born and bred, we can go from having an 70 degree day in Nov to having temps plummet to 20 degrees the very next. Believe me I’ve seen it happen! It’s nuts!! Snowstorms the day before Halloween and hurricanes the day before Thanksgiving. You truly never know whether to put on a tank top or a super thick “Hoodie” ( this is what we call a sweatshirt ) crazzzzzzyy. Creamy, cheesy, comforting!! Soups just ROCK!!
1/2 lb cook pork loin chopped or cut into small chunks ( I used leftover pork from chops) or 1/2 lb cooked ground pork
4 carrots sliced
4 celery stalks chopped
1 large onion chopped
3 cloves garlic chopped
2 large potatoes peeled and diced small
1 teas cumin
1 teas coriander
1 tablespoon smoked paprika
1 tablespoon ancho chili powder
3 cups low sodium chicken stock
1/2 cup fat free heavy cream
2 tablespoons flour
1 cup freshly grated applewood smoked Gruyere cheese
Salt and pepper
Fresh chopped parsley or cilantro for garnish
Sesame breadstick for dipping .
In a large pot, over med high heat drizzle olive oil and add carrots,celery,garlic, onion, and diced potatoes. Sweat veggies out for about 10 mins and add all spices including a dash of salt and pepper. Next add in flour, stir and cook flour out for about 1 min!! Next add in chicken stock and stir. After adding chicken stock, pour in cream and add your already cook pork. Cover and reduce heat to med low. Simmer for about 20 mins till veggies have softened quite a bit. Then add your shredded Gruyere cheese and fully combine. Ladle up 6 bowls of soup and add some fresh chopped parsley or cilantro and some sesame breadsticks along side.
Cooking time: approx 30 mins
Serves 6 peeps