I've made this soup a few times in a restaurant setting, though normally when I pair these flavors I make it as a main course. With apples being abundant and the weather dropping I wanted to make a warm, and filling soup that highlighted the apples while not being overwhelming. This is a fairly simple soup that simmers for awhile, but as always, the longer you cook it, the more the flavors develop.
The pork is lightly dredged and pan fried to give it a nice flavor and texture, as well as helping to thicken up the soup as it cooks. I added potatoes to give it a little bit more body, and I made some home fermented apple-kraut to compliment it. Enjoy
Ingredients
Pork, diced (I used pork loin) 2 lbs
Garlic Oil 2 T
Garlic Powder 1 T
Avenue Spice 1 T
Salt 3 T + to taste
Pepper 1 T + to taste
Onion Powder 1 T
Dijon Mustard 2 T
Onion, julienned 1 ea large
Cabbage, chopped 1 ea
Apple Cider Vinegar 2 T
Apple Juice 2 cups
Apples, peeled and cubed 4 ea*
Chicken Stock 2 qt
Heavy Cream 1 qt
Sage, finely chopped 1 oz
Yukon Gold Potatoes, diced 4 ea large
Wondra Flour 1 cup**
Garnish
Apple-Kraut (or just sauerkraut), Chives
Method of Procedure
Dice your pork and marinate it in garlic oil, 1 T Dijon mustard, garlic powder, onion powder, and avenue spice and let stand for minimum 2 hours (overnight is better).
Chop up your cabbage and put apple cider vinegar, 3 T salt, and 1 T pepper on it and mix. Let stand for 20 minutes to lightly cure it.
Mix the marinated pork with an even coat of Wondra flour and let sit for 20 minutes.
In small batches seared your dredged pork on high heat then remove to do the next batch. If you put too much in at one time, you will overcrowd the pan and not get the browning you are looking for.
Saute the julienned onions until softened and add the pork. Continue to cook while stirring then add the chopped cured cabbage and apple juice.
Cook while stirring for an additional 20 minutes, then add your cream and chicken stock. Bring to a boil then reduce to a simmer and let cook for 2 hours.
Add your diced potatoes, chopped sage, and diced apples then simmer for an additional 2 hours.
Season to taste and serve. Garnish with apple-kraut (or sauerkraut) and chives then serve.
*I used granny smith, honey crisp and McIntosh to contrast some flavor, though any firm well flavored apple will work
**Wondra flour is a great flour to use while breading anything. It's finely ground and dried so it doesn't clump up when cooking. Additionally it gives you an even coating that will stay on your product.
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