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 saute 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 tsp 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