Wednesday, November 20, 2013
Here Piggy, Piggy, Piggy
Is there anything better than pork? Honestly, I'm not sure. Maybe butter.
In my vegetarian days, I tried my best to shun the salty, fatty breakfasts of yore, reassuring myself that I was changing my diet for the greater good of our planet and food system.
Until I realized that it's not the pig I'm opposed to eating; it's actually the system in which the pig is raised. Our modern industrial farmlands (if you can call them "lands") raise pigs in a completely unnatural environment. The more I hear, the less I'm inclined to have anything to do with participating as a consumer in that system.
Which is why we purchase our piggie from Donegal Heritage Farms. The meat tastes far superior to anything I've ever tried from the grocery store. We also buy lamb and the occasional dozen eggs from Donegal - oh my little lamb, where have you been all my life?
To use up some ham we ate the other night, I threw together this lovely soup. Not surprisingly, the whole family gobbled it up!
Creamy Ham and Rice Soup
2 tbsp butter (or pork fat...mmmmm)
1 shallot, chopped
3 cloves of garlic, minced
2 cups of carrots, chopped thinly
1/2 tsp dried dill (or fresh if it's available)
1 cup chopped cooked ham
2 cups cooked rice
4 cups stock (anything but beef)
1 cup heavy cream (to lighten this up, I used 1/4 cup heavy cream and 3/4 cup milk)
Salt and pepper to taste
Melt butter in large saucepan. Saute shallot and garlic for 5 minutes until soft. Throw in carrots, dill, ham and rice. Stir and coat. Add the stock. Bring the whole thing to a boil, and then let simmer for 25-30 minutes. Add 1 cup of cream and season with salt and pepper. Serve with fresh bread!