Probably the best soup we’ve ever made without a recipe. AND SO EASY!
Ingredients:
1 Tablespoon ghee
1/2 cup celery – diced
2 large carrots – diced
1 small sweet onion – diced
2 medium sweet potatoes (We used one Japanese with purple skin and white interior, and one regular orange sweet potato)
1/2 cup dry white wine
32 oz chicken bone broth
1 tsp fennel seeds – toasted
1 tsp ginger/turmeric combo (We keep ice cubes in the freezer made of grated ginger and turmeric mixed with water – to use for tea. We threw 3 golf ball-sized cubes into the soup while cooking.)
1 pound ground pork. (We recommend Primal Pastures Brand) – https://primalpastures.com
1/2 cup heavy whipping cream
3 cups arugula – cut into tiny pieces
1/2 tsp fresh rosemary
Salt and Pepper
Filtered Water
Directions:
Melt the ghee (Can use avocado oil, or refined coconut oil), in a stock pot. Add the celery, carrots, onion, and sweet potatoes and cook until almost soft.
Add 1/4 cup of the wine and scrape the bottom of the pot to deglaze. Add the bone broth, turmeric and ginger and cook veggies until soft, about 10 minutes.
With an immersion blender, puree the soup until creamy, but try to leave some chunks. You can thin it out with water to your taste.
In a separate pan, toast the fennel seeds – watch them so they don’t burn! Remove them from the pan and cook the ground pork for about ten minutes: then add the fennel seeds back. Cook pork/fennel seeds until almost crunchy.
Add the pork to the soup pot, and deglaze the pork pan with the other 1/4 cup of wine. Pour wine/scraped bits into the soup pot.
Add the heavy cream and stir. Fold in 3/4 of the arugula, and the rosemary, and simmer. Season with salt and pepper.
Before serving, sprinkle some of the raw arugula on top of the soup.
The Discerning Dietitian 