By: Kecia Jerome
February 26, 2014
As I have said, I love soup! So does my Honey… but, my son always said he hated soup. I tried and tried and finally he did try this one and he really likes it, two bowls tonight. One of the ones he asked me to actually make again. This is such a delicious soup, it reminds me of fall, but is delicious most anytime of the year, especially when it is COLD! Today it was cold! Again!! My Honey enjoys a big hearty bowl of soup after working outside all day so, here it is.
2 Tbsp olive oil
One sweet Onion diced
2 stalks celery chopped
2 carrots chopped
1 clove garlic
1 Tbsp minced fresh parsley
1 Tbsp minced fresh rosemary
1 tsp oregano
1 bay leaf
1 Cup left over pork, tenderloin, shoulder, roast
½ cup dry white wine
4 cups beef broth
1 tsp savory
Salt and pepper to taste
1 cup cooked wild rice blend (or ½ cup whole grain rice with a half cup of wild rice)cooked.
1 cup fresh spinach julienned
½ cup light cream
Cube or shred pork into bite size pieces, set aside. In large stock pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, carrots and stir, cook until onions are slightly translucent.
Add garlic, parsley, rosemary and oregano. Continue to cook until herbs become fragrant being careful not to burn garlic, approximately one to two minutes.
Add pork to pot, pour in wine to deglaze pot.
Pour in beef broth add savory, salt and pepper to taste and bay leaf. Cover and simmer for thirty minutes, stirring occasionally.
Now put the spinach in the pot and stir in, heat until it softens.
Add in rice and heat through about five more minutes
Stir in cream.
Serve hot, great with some crusty warm garlic Parmesan rounds or just a loaf of bread!
You could use chicken or vegetable broth I just think that the beef broth gives it an incredible richness.