With the arrival of cold weather, all we want is to curl up under a blanket, a warm broth in hand, and let the warmth of the sofa take over. On our side, we totally fell for the comforting recipe by Jennifer Hart-Smith, naturopath, who in her new book Beneficial Broths, creates tailor-made broths for every little weakness of the moment. Our favorite for boosting our immune defenses? A pork broth with ginger, mustard seeds, and horseradish, a concentrated mix of comforting and fragrant flavors. Horseradish, aka the magic ingredient to fight off the flu, colds, or sinusitis, keeps us in top shape all winter long!
Ingredients to Shop
Preparation: 2 hours
Storage: 1 day in the refrigerator
For 2.5 liters:
- 1 kg of pork neck or ribs
● 3 L of water
● 2 onions
● 4 cm of grated fresh ginger
● 2 cloves of garlic
● 4 tbsp of olive oil
● 2 tbsp of dry mustard seeds
● 4 peppercorns
● 1 tsp of powdered horseradish
● 2 leeks
● 2 celery stalks
● 2 sprigs of fresh tarragon (or coriander)
● Salt, fish sauce, tamari
The Recipe
Place the pork neck and/or ribs in a pot and cover with cold water. Put it on the heat and bring to a boil. Skim the foam for a few minutes. Filter and retrieve the bones.
In a large pot, sauté the onions, ginger, and finely chopped garlic in olive oil. Add the pork pieces and brown them until they color.
Add the mustard seeds, pepper, and powdered horseradish. Stir for another minute, add water, and cover.
Let it simmer on very low heat for 1.5 hours, then add the finely sliced leeks and celery stalks. Continue cooking until the meat is tender and separates from the bones.
Finely chop the tarragon (or coriander, depending on your preference) and add it to the broth. Serve hot.
TIP: You can enhance this soup with "adaptogenic" mushrooms (which help the body regain its natural balance and adapt to various stresses), such as shiitakes, lion's mane, reishi, maitake, to take care of your immune system.
Also discover a 5-star, super simple vitello tonnato and a delicious honey pork roast recipe.
