Rosemary & Pork "ends" soup

​This gluten free recipe, with full tasting clear broth, is a winner on those cold winter days.  The longer you allow the bones to cook the more the nutritious value of bone marrow will seep in. 

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Directions: 

Place pork ends, salt, chicken broth, water and in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium-low and let simmer covered for 2  hours or more to release bone marrow. Remove the pork and set aside to cool. Add onion, celery, leek, garlic, spices and herbs, simmer on medium heat for 1/2 hour.  Bone out pork when cooled and cut into bite-size pieces, add back to soup. 

Ingredients:
2 pounds pork "ends," chops, shoulder, etc.
4 cups chicken broth
2 cups water
1 onion diced
1 large leek diced
5 large stalks celery chopped 
4 clove fresh garlic
2 tsp. fresh Rosemary, rolled in your hands to release herb goodness
1 tsp. thyme
1 tsp. paprika
1/8 tsp. Allspice
1/2 tsp. salt
Salt and Pepper to taste

Extra idea's" add 1/2 cup rice, or 4 potatoes to hearty up this recipe.  Freezes well. To disguise it as leftovers, reheat & blend it with a handheld immersion blender.  Give's it a "French" flair.  Serve with fresh parsley on top.

​​Happy Hearty Eating

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