Thursday, January 19, 2012

How is Leeks Pork Soup Made?

Succulent pork is the heart of a simple leek and pork soup, while leeks provide the gourmet flair. The soup, table-ready in about 30 minutes, is filling enough to serve as a complete meal in a bowl. Add whole-wheat rolls or crusty bread on the side to complete the menu.


When it comes to fat and cholesterol content, pork compares favorably with most other meats. Depending on the cut, pork may be lower in fat and cholesterol than skinless chicken breasts. For leek soup, lean, boneless pork chops are a good choice and are easy to cut into 1/2-inch cubes. Pork tenderloin, mild-flavored and tender, is another good choice. For a large pot of leeks and pork soup, 4 to 6 ounces of lean pork is plenty.


Leeks resemble oversized green onions, and while leeks are related to onions and garlic, the mild, sweet flavor makes them ideal for adding to soups. Rinse leeks thoroughly to remove sand and grit stuck between the tightly wrapped leaves. To prepare leeks for leek and pork soup, cut off the root end and remove the outer layer from about four leeks. Cut the leeks in half lengthwise, and then chop them into small pieces.


Broth forms the basis of many soups, including leek and pork soup. Use 3 to 4 cups of broth, depending how thick you like your soup. Chicken broth is most often used for leek and pork soup, providing a subtle, rich flavor, but you can also use vegetable broth. To keep sodium or fat in check, use a low-sodium or low-fat broth. You can also make your own chicken stock by boiling a chicken carcass in water for three to four hours. Add salt and pepper, along with seasoning such as thyme or bay leaves.


Leek and pork soup is versatile and easily adjusted to suit your preferences. If desired, mix in additional vegetables such as one or two cubed potatoes, a minced garlic clove and a sliced carrot or celery stalk. Chop a tart apple to add an interesting flavor that pairs well with pork and leeks. Season the soup with salt and pepper to taste. A teaspoon of honey or sugar accentuates the flavor in the soup. For soup with an Asian flair, stir in 1/4 teaspoon of Chinese five-spice powder.

Putting it Together

To make leek and pork soup, saute the pork and leeks in a small amount of hot olive oil. If you choose to use additional vegetables, saute them along with the pork and leeks. Saute only until the leeks and vegetables are tender — about five minutes. Pour the broth into a large soup kettle, and then add the sauteed pork and leeks along with salt, pepper and other seasonings. Bring the mixture to a boil, and then lower the heat and simmer the soup for 15 to 20 minutes.

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