Had a craving for soup.
Started with a pound of ground pork. Didn't have any pork chop trimming. That's why it's Podunk, French style instead of French style.
Browning the pork, added a bit of butter, salt, thyme, black pepper and a bunch of diced garlic. Then three large coarse chopped sweet onions. Sweating those down now. Didn't want to heat up the house with the oven to brown the onions, so I will do it on the stovetop. I'll take the lid off a couple times and get a nice brown. Then deglaze the pan with a bit of broth. I might add a touch of wine, but I am not big on it in the soup.
Cook it all afternoon and at some point add beef stock. Perhaps some chicken stock depending upon the color and taste. Keep it hot till supper time to let the flavors really work together. Serve with some warm French style bread for dipping or crusty for crunch.
Started with a pound of ground pork. Didn't have any pork chop trimming. That's why it's Podunk, French style instead of French style.
Browning the pork, added a bit of butter, salt, thyme, black pepper and a bunch of diced garlic. Then three large coarse chopped sweet onions. Sweating those down now. Didn't want to heat up the house with the oven to brown the onions, so I will do it on the stovetop. I'll take the lid off a couple times and get a nice brown. Then deglaze the pan with a bit of broth. I might add a touch of wine, but I am not big on it in the soup.
Cook it all afternoon and at some point add beef stock. Perhaps some chicken stock depending upon the color and taste. Keep it hot till supper time to let the flavors really work together. Serve with some warm French style bread for dipping or crusty for crunch.