Pulled Pork Soup

I have a friend who is gunna love this soup.  He's a pulled pork fiend...Serves 6



Ingredients
For the soup:
4 slices bacon, chopped
1 onion, chopped
4 cloves garlic
3 tablespoons tomato paste
4 teaspoons smoked paprika
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon vegetable oil
3 pounds bone-in country-style pork ribs, trimmed of excess fat
1/4 cup apple cider vinegar
2 tablespoons molasses
1 14-ounce can diced fire-roasted tomatoes
4 cups low-sodium chicken broth
1 15-ounce can great Northern beans, drained and rinsed
For the bread:
6 thick slices white bread
4 tablespoons unsalted butter, at room temperature
3 tablespoons sweet pickle relish
4 scallions, chopped
2 tablespoons chopped fresh parsley
Directions
Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.

Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.

Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.

Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.

Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.



Photograph by Johnny Miller

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-soup-recipe/index.html?oc=linkback

I love soup in the fall and winter.  In the last edition of The Food Network magazine, they took several of your favorite dishes and turned them into soup.  Enjoy this take on Shrimp Stir Fry.  Serves 6




Ingredients
6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil or vegetable oil
1 bunch scallions, sliced (white and green parts separated)
4 teaspoons grated peeled ginger
3 carrots, diced
3/4 teaspoon sugar
Kosher salt
3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
6 ounces deli ham (in 1 piece), diced
3 tablespoons rice wine or dry sherry
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 1/2 cups cooked white rice
Freshly ground white pepper
Directions
Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.

Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.

Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.

Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.



Photograph by Johnny Miller

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-stir-fry-soup-recipe/index.html?oc=linkback