| Prep: 20 mins | Cook: 60 mins – 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 8g | 15g |
| sugars | fibre | protein | salt |
| 8g | 5g | 30g | 1g |
Allow me to introduce you to a dynamic, revitalizing, and nourishing endeavor into the world of fusion cooking: the Artemisia and Pork Soup. As someone who cherishes the blending of cultures and culinary influences, this recipe holds a special place in my heart.
Artemisia, also known as Wormwood, is an herb that thrives in my home state of California. It’s a potent yet pleasant addition that brings an earthy aroma, thereby beautifully complementing the sweetness of the apples and pears. As a nod to my Gujarati heritage, this recipe leverages the power of ginger and garlic, staples in Indian kitchens, to imbue the soup with warmth and spice.
The Health Kick: Artemisia and Pork Soup
Beyond being a culinary delight, the Artemisia and Pork Soup is a trove of health benefits. From the revitalizing qualities of artemisia leaves, celebrated for their antioxidant properties and potential digestive benefits, to the immunity-boosting ginger and antioxidant-rich apple — each ingredient carries its own set of strengths.
Pork ribs, high in protein, work in harmony with these powerhouse ingredients, while the pears lend a natural sweetness to the broth and are a great source of fiber. This hearty yet delicate soup is more than a meal; it’s a full-on rejuvenation session!
Pairing Delights: Savor the Experience
This tantalizing soup pairs beautifully with crust bread, a green salad or even a sparkling white wine for those special occasions. Though unique in its own right, it channels the spirit of a traditional potato soup or the comfort of a chicken noodle soup, both staples in American cuisine, and the spiced warmth of Indian broths.
This fusion of East and West, of California’s thriving herbal culture and the rich culinary traditions of India, never ceases to intrigue and inspire me. As I stir the ingredients of the Artemisia and Pork Soup, I see the beautiful merging of my worlds, and hope it brings a similar joy to those who venture to try this recipe.
What You’ll Need
- 1.5 pounds of pork ribs
- 6 cups of water
- 2 cups of fresh artemisia leaves
- 2 large apples, peeled and cored
- 2 large pears, peeled and cored
- 1 large onion, peeled and diced
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, peeled and sliced
- Salt to taste
- Pepper to taste
Method
Step One
Start by preparing the ingredients. Cut the pork ribs into smaller pieces. If the artemisia leaves are not already washed and destemmed, do this now. Cut the peeled and cored apples and pears into small chunks. Prepare the onion by peeling and dicing it, and do the same with the garlic and ginger.
Step Two
In a large pot, put the pork ribs and pour in 6 cups of water. Bring to a boil over high heat, then remove any foam or impurities that float to the surface. Turn down the heat to medium and keep the pot covered as the pork simmers.
Step Three
After the pork has been simmering for about 30 minutes, add in the diced apples, pears, onion, garlic, and sliced ginger. Let the soup simmer for another 45 minutes.
Step Four
Next, add the fresh artemisia leaves to the pot. Keep the soup on a simmer and let all the ingredients merge and draw out all their flavors for another hour. You can stir occasionally, making sure that nothing sticks to the bottom of the pot.
Step Five
After simmering for the allotted time, taste the soup and adjust the flavor with salt and pepper according to your liking. If you prefer a more predominant taste, you can add more spices.
Step Six
Once the flavor is to your satisfaction, your Artemisia and Pork Soup is complete and ready to serve. It can be enjoyed as a standalone healthy and flavorful soup or paired with rice or noodles.
