On Saturday, my friends John and Deb came down to visit, along with part of their clan. I was just making pizzas for dinner, but I decided to make a batch of soup as well. This is mostly a vegetable soup, with the addition of a little smoky pork and some bacon. This is pretty easy and quick, as soup goes. It was a big hit. Here is how I made it.
3 thick slices of bacon, chopped
2 tbs. of butter
1 leek, chopped
1 medium onion, chopped
1 head of cauliflower, broken up
2 cups of broken broccoli
1 bell pepper, chopped
1 stalk of celery chopped
3 bay leaves
Water
1 tbs. cumin
Quarter teaspoon of chipotle
1 tsp. oregano
1 cups of shredded smokey pulled pork
2 tbs. chicken bullion
Maggi seasoning
Worcestershire sauce
1 cup of heavy whipping cream
Salt and pepper
Preparation
Heat a large dutch oven, and add the chopped bacon, along with the butter. Add the leek and the onion and stir. Let that wilt down and begin to brown. While that is happening, break up the cauliflower. You can include some of the leaves and most of the core. Add the cauliflower, the broccoli, bell pepper, celery, pulled pork, bay leaves and then add enough water to cover. Bring that to a boil, cover, and simmer for about fifteen minutes.
By now the vegetables should be real soft. Remove the pot from the stove, and remove the bay leaves. Use an immersion blender to puree the vegetables and meat. Return to the stove, and bring the soup back to a simmer. Add the cumin, oregano, chicken bullion and cream. Let that simmer and reduce for about a half hour, stirring often.
Now is where your judgement comes in. Taste the soup. Add several dashes of Maggi seasoning and Worcestershire sauce. Stir and taste the soup again. Adjust for salt and pepper, and if you think it’s necessary, with other seasonings.
Serving
We had lots of cheese, sausage, veggies and fruit out, and then this soup preceded sausage pizzas. All of that was accompanied by either wine or beer, lots of laughs, and good conversation.
