• 1 medium onion, chopped
  • 1 medium carrots, chopped
  • 1 quart pork or vegetable stock
  • 1 lb pork shoulder off the bone, cut into 1/2-inch cubes
  • 2 tsp curry powder
  • 1 large apple, chopped
  • 1 bay leaf
  • 1 cup cream
  • 2 tbsp flour
  • 2 tbsp butter


1. Sear the pork in batches, to brown the sides. Set aside. Add the onions and carrots, and sauté over medium heat, stirring frequently so the onions do not burn. Add the curry, apple and bay leaf, stir briefly, then stir in the stock.
2. Simmer for at least an hour, then blend together to make a smooth soup base. Add the pork and the cream and bring to temperature. In the mean time, make a roux of the flour and butter, cooking the flour for less than a minute so it doesn't brown too much. Whisk some of the soup into the roux to soften, then whisk the mixture back into soup. Adjust seasoning with salt, pepper, and perhaps additional curry, and serve warm.

Pork, Soups
MacGourmet downloadPork Curry Soup. To import, drag image to your MacGourmet recipe box.