By Victoria Heerschap
Soup is such a comfort on a chilly night, and this warm, bright pork & sweet potato soup is particularly nice. With its blend of sweet and savory flavors, this soup is comfort food at its best.
If the market doesn’t have any likely looking yams, try substituting butternut squash. The switch may increase your prep time, and you will need to cook the soup for about 15 minutes longer to soften the squash, but you will achieve a similar result as with the sweet potatoes.
Pork and Sweet Potato Soup Recipe
Ingredients:
2 lbs. boneless pork – cut into 1” cubes
1 tsp. salt
1/2 tsp. pepper
3 tbsp. flour
1 tbsp. brown sugar
2 tbsp. olive oil
5 cups sweet potatoes – peeled and diced
1 small sweet onion – diced
1 tsp. garlic – minced
1/4 cup white wine
4 cups chicken broth
1 sprig fresh rosemary
2 sprigs fresh thyme
Salt & pepper to taste
Water to cover (if necessary)
Directions:
In a large bowl, combine the flour, brown sugar, salt, and pepper, stirring to combine. Toss the pork in the flour mixture to coat. Shake off any excess flour.
Heat the olive oil in a large, heavy-bottomed pot over medium/high heat, then add the coated pork and cook for 10 minutes, searing evenly. Add the onions and garlic and cook for another 3 minutes, until the onions are translucent.
Pour the white wine into the pot and scrape the bottom to deglaze. Stir in the broth and add water to cover the pork and potatoes, if necessary. Put the whole sprigs of herbs in the pot (but don’t forget to remove them before you serve!) and add salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes. When the sweet potatoes are silky and tender, you’re ready to serve!