On my last visit to the library, I brought home the book, HARVEST to HEAT, Cooking with America's Best Chefs, Farmers, and Artisans, by Darryl Estrine and Kelly Kochendorfer. I could not put this book down. The recipes by celebrated chefs and the interesting commentary on their favorite produce or pork, beef, and poultry suppliers were reason enough to check this book out; but in addition, you'll see incredibly beautiful staging and photography... something I find irresistible. This recipe for Smoky Pork and Apple Soup with Mustard is the first recipe I tried from the book, and it did not disappoint. I highly recommend it on a cold, snowy night! And, it was pretty good with some leftover brioche, too!
Smoky Pork and Apple Soup with Mustard
April Bloomfield | The Spotted Pig, New York City
Rob Thompson | Thanksgiving Farm, Harris, New York (pork)
Serves 4 (generously)
FOR THE STOCK
• 1 1/2 pounds ham hocks (about 2)
• 2 1/4 cups apple cider
• 1 Red onion, cut in half
FOR THE SOUP
• 1/2 cup extra-virgin olive oil
• 5 medium carrots, peeled and cut into 1/2-inch dice
• 7 medium parsnips, peeled and cut into 1/2-inch dice
• 3 small onions, cut into 1/2-inch dice
• 1 1/2 pounds medium potatoes, such as Yukon Gold, cut into 1/2-inch dice
• 1 medium head garlic, peeled around the outside but kept whole
• 3 apples, preferably Granny Smith, cut into 1/2-inch dice
• 2 tablespoons mustard, preferably Dijon
• Coarse salt
1. Make the stock: In a large stockpot, combine the ham hocks, 3 quarts water, the apple cider, and red onion halves; simmer over medium heat for about 3 1/2 hours, or until the meat is tender and falling off the bone. When cool enough to handle, remove the ham hocks and pull the meat off the bones and set aside; discard the bones. Reserve the cooking liquid (you should have about 2 quarts).
2. Make the soup: Heat the olive oil in large, heavy-bottomed pot over medium heat; add the carrots, parsnips, and onions, and cook until golden brown, about 10 minutes. Add the potatoes, garlic, apples, ham and reserved liquid (if you don't have 2 quarts, then add enough water to equal 2 quarts) and cook until the vegetables are tender, about 10 minutes. Stir in the mustard and season to taste with salt. Serve immediately.
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