Again with the last names! This soup (also from January 30th’s night of three Bs) is a traditional German soup that sets the surprising (and quite tasty) pairing of pork and … pears against a lightly seasoned broth.
8 cups water
1 pound smoked pork belly, good bacon, or other smoked items like hocks and necks (plus optional cooked bacon for garnish)
1 medium onion, coarsly chopped
2 unripe Bosc pears
2 medium large or 4 small red potatoes, peeled and cut into one inch chunks
1 pound green beans, washed and stemmed
4 bay leaves
1 tablespoon Savory
kosher salt and fresh cracked pepper to taste
Place the water, pork, onions, bay leaves, and savory in a Dutch oven. Bring to a simmer and cook for two hours or until meat is becoming tender and starting to pull away from bones.
Add pears to the pot and cook about 20 minutes. If using hocks or other pork on a bone, remove at this time and remove meat from bones; return to pot. When pears are just tender, remove from pot, quarter and remove seeds and stems. Add potatoes and green beans and cook until potatoes and beans are tender. Return pears to the pot. Check for seasoning and add salt and pepper to taste.Posted: Friday Feb 8,2013 03:12 PM In Soup Recipes