Pureed soup with pork ears
4 servings
150 minutes
Pork ear puree soup is an exquisite dish of French cuisine that surprises with its combination of textures and aromas. Historically, pork ears were popular in rustic gastronomy, valued for their rich flavor and gelatinous consistency. In this recipe, the ears are simmered in a spicy broth until tender, while potatoes, bacon, and mushrooms add depth and richness to the soup. Marjoram and fresh green onions provide fresh notes. The result is a velvety, delicate soup with a rich, slightly smoky flavor and subtle spice aroma. Perfect for cold evenings, served with crusty bread to create harmony between the creamy texture and contrasting crunch. Each spoonful offers comfort and a gastronomic journey into French culinary traditions.
1
We boil pig ears. Place the ears in a saucepan, add bay leaf, peppercorns, and salt. Pour boiling water and put it on the stove. Cook for 1.5 hours.
- Pig's ear: 1 kg
- Bay leaf: 3 pieces
- Black peppercorns: pinch
- Salt: pinch
2
Pour chicken broth into a saucepan and place it on the stove. Peel the potatoes, chop them coarsely, and add them to the saucepan. Cook until done. At the end of cooking, add bay leaf and salt.
- Chicken broth: 500 ml
- Potato: 3 pieces
- Bay leaf: 3 pieces
- Salt: pinch
3
Heat the pan with vegetable oil. Cut the bacon, onion, and mushrooms. Add to the pan and fry.
- Vegetable oil: 10 ml
- Bacon: 1 piece
- Onion: 1 piece
- Champignons: 0.5 kg
4
Remove the bay leaf from the pot with potatoes and blend it. Add the sautéed ingredients to the soup and mix. Grind the pepper and add it to the soup. Also, add the diced ears and marjoram. Mix well.
- Bay leaf: 3 pieces
- Black peppercorns: pinch
- Pig's ear: 1 kg
- Marjoram: 3 g
5
Before serving, you can chop green onions and sprinkle on top. Enjoy your meal!
- Green onions: 1 stem