Pork Shoulder & Tomato Soup with Crème Fraîche


Pork Shoulder & Tomato Soup with Crème Fraîche

Yield 4

A hearty but fresh soup that's perfect for short winter days. Serve crusty bread slathered with cultured butter on the side. For a bit of heat, add a spoonful of sriracha at the end.


  • 2 pounds boneless pork shoulder, cut into 1-inch pieces
  • sea salt
  • 2 Tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 8 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 cup cooking sherry
  • 1 16 oz. jar marinara sauce
  • 2 cups chicken broth
  • freshly ground pepper
  • 4 Tablespoons crème fraiche
  • Fresh marjoram leaves, for serving


Season pork with sea salt. In a large pot, heat olive oil until hot. Add pork and let brown on all sides. Remove from pot and set aside. Add onion and sauté until softened and starting to caramelize. Add garlic and paprika and stir for 1 minute. Stir in sherry and cook for 2 minutes or until slightly reduced. Add marinara, chicken broth, 1 teaspoon sea salt and freshly ground pepper to taste.

Bring to a boil, reduce heat and simmer, covered for 1 hour. To serve ladle soup into large bowls and top with crème fraiche and marjoram leaves.

Courses Dinner