Cambridge Harvest Soup

It is fall and time for harvest stuff. This week my neighbor, Bob Harrington, served an amazing harvest soup that he adopted from a New York Times recipe that they state was adopted from Mary Ann Yevuta. I am going to record Bob’s version.

2 pounds lean pork, cut into 1 inch cubes
2 1/2 TB olive oil
1 large onion
8 cloves garlic, finely chopped
2 Granny Smith apples, peeled, cored, and chopped. Bob left the skin on one
1 medium butternut squash cut into bite size chunks
1 15 oz can of white beans
4 TB of rosemary, finely chopped
2 qts chicken stock

First, season pork with salt and pepper to taste and set aside. Heat olive oil in a large casserole or pot. Add onion, saute until soft and then add the garlic and saute it and set aside the onion and garlic.

Next, sauté and brown the pork on all sides. Return the onions and garlic to the pot, add apples squash, beans and herbs. Add the chicken stock to cover. Bring to a boil and then lower to simmer. Cook covered until pork is tender, about 2 hours. The squash can be micro-waved a bit to make sure it is soft if you do not have time to cook for the full two hours.

Serve with some hearty red wine, Spanish or Italian might work well, or a Burgundy. Finish with a salad and cheese course and you will have a great fall meal, as we did. Any Miles Davis from the 50s such as Kind of Blue, Someday My Prince Will Come or Miles Ahead will work well with this but we just talked.

Comments

[Marc Orchant]

Mmmmm.... sounds delicious Bill. I think I'll put a pot up today. Excellent music recommendations too!