Source: http://www.leporcduquebec.com/recettes/liste_recettes.html # Simmer 1 tbsp tablespoon canola oil 1 pound
cubes stewing pork (shoulder)
3 leeks, cut into bite
1 1 / 2 cup
broth (vegetable or chicken) 2 tbsp
tablespoon mustard
1 / 2 cup cream country to 15% fat 1 tablespoon
Soup
cornstarch (mixed with cream)
2 pears, unpeeled, cored, cut into cubes (I put apples)
salt to taste and freshly ground pepper 2 tablespoons
tablespoon chopped fresh tarragon or 1 tablespoon tablespoon dried tarragon (herbs de provence for me)
salt to taste and freshly ground pepper 2 tablespoons
tablespoon chopped fresh tarragon or 1 tablespoon tablespoon dried tarragon (herbs de provence for me)
Method
Heat the oil in a heavy saucepan over medium-high heat and brown slightly pork and leeks. Add stock and mustard, bring to boil.
Cover and reduce heat to medium-low. Let simmer for 45 minutes. Stir in cornstarch mixture and cream, pear and tarragon. Simmer for 5 minutes over low heat, then season to taste.
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