11 AU G U S T
Lean pork loin melds with garlic and serrano chiles in this quintessentially Latin soup. Substitute cubed pork shoulder for even more succulent results. Serve with warmed tortillas, lime wedges, and a crisp Mexican beer.
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GARLICKY PORK & CHILE SOUP serves 4–6 1 lb (500 g) boneless pork loin, cut into cubes Salt and freshly ground pepper 2 Tbsp olive oil 1 small yellow onion, chopped
AU G U S T
2 cloves garlic, minced 3 serrano chiles, seeded and chopped 1⁄4
Any variety of peach or nectarine works for this lightly boozy, Belliniinspired soup. It makes a particularly good starter for an outdoor lunch, but you could also serve it as a refreshing finish to a warm-weather grilled dinner.
cup (2 oz/60 g) long-grain rice
5 cups (40 fl oz/1.25 l) chicken broth 1⁄4
cup (1⁄ 3 oz/10 g) minced cilantro
Juice of 1 lime
Season the pork cubes with salt and pepper. In a large, heavy pot, warm 1 Tbsp of the oil over medium-high heat. Working in batches if necessary to avoid crowding, add the pork and cook, turning as needed, until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate. Reduce the heat to medium and add the remaining 1 Tbsp oil. Add the onion, garlic, chiles, and rice and stir to coat with the oil. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
PEACH & RIESLING SOUP serves 4 2 lb (1 kg) ripe peaches, peeled 11⁄ 2 cups (12 oz/375 g) plain yogurt 2 Tbsp tawny port 1⁄ 3
cup (3 fl oz/80 ml) Riesling
1⁄4
tsp ground ginger
Pinch of grated nutmeg Honey for sweetening (optional) Mint leaves for garnish
Cut the peaches in half and remove the pits. Cut one peach half into small cubes to use for garnishing and place in a bowl. Cover and refrigerate until ready to use. Coarsely chop the remaining peach halves and purée in a food processor until smooth. Pour the purée into a bowl and stir in the yogurt, port, Riesling, ginger, and nutmeg. Whisk to blend well. Taste and add honey to sweeten, if desired. Cover and refrigerate until well chilled, at least 4 hours. Serve, garnished with the reserved peach cubes and mint leaves.
Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper and serve.
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