Thursday, October 05, 2006

Best Soup Ever

I had leftover meat from the pork roast and decided to make soup. I was just winging it, but will try to recreate it. It was delicious! Here's the basics:

I simmered about a pound of trimmings, bone and meat from my pork roast in about 3 cups of chicken broth. In it I through a handful of baby organic carrots, about a cup of celery with leaves, a whole chopped onion (1" cubes), and about 2 mashed cloves of garlic.

I simmered that for about an hour, then let it cool and chilled it overnight in the fridge. The next evening I skimmed the fat off it, brought it back up to a simmer, then removed all the meat and reserved that. Then, I strained the veggies, but mashed them with the back of a spoon as the carrots still had flavor, and I sat the strainer in the pot as it simmered for about 20 minutes.

I threw away the spent veggies, added a handful of little Mexican alphabet pastas (I find them in the "Mexican Foods" section at Safeway for 33 cents a bag. I also added a can of chopped "petite diced tomatoes". After the pasta was almost cooked (it really puffs up), I added about a tablespoon of chili powder, cumin, and fresh ground pepper. No salt was needed. Right before the end I added about a cup of fresh, chopped cilantro.

Add the meat back in (I'd gone through it and cut it into bite-sized bits). Ladle it out and top with lots of diced avocado.


1 comment:

Bon Vivant said...

I think pork makes excellent broth for soup. Tonkatsu ramen is always my favorite.

Your recipe sounds good and easy too!