Happy cold, last day of January.
We’re already dreaming of the spring but it’s still super far-off.
How to keep happy?
Well; a new coat, a flashy pair of boots and lots of soup seems to be doing the trick.
What I really want to do though is eat all the pastry and bread in the universe but I’m trying to be good and working out and a huge dinner makes me NOT want to get off the couch so I’ve been making all my cravings into soup.
One of our favourites has been tourtiere soup.
Tourtiere is basically a French Canadian meat pie with lots of wonderful spice, meat and wrapped in lush pastry.
Wrapped in pastry.
Words to live by.
However, I’ll be wrapped in something else if I keep eating so much pastry so I came up with a lighter version that satisfies all my cravings.
I started with lots of spices and ground pork to make lovely meatballs that were baked.
Bacon, yet more spice and onions got sweated in a heavy pan and deglazed with a bit of brandy.
Carrots, potatoes and a really rich beef broth was added and the cooked meatballs were floated in.
And of course, instead of wrapping everything with pastry we ate the soup with bacon scones.
- 2 mashed garlic cloves
- 1 lb ground pork
- 1 tsp garlic powder
- ¼ tsp pepper
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 T minced ginger
- ½ cup bacon (chopped)
- 1 cup onions
- 1 T garlic (minced)
- 1 cinnamon stick
- 1 tsp mustard powder
- ½ tsp ground ginger
- ½ tsp pepper
- 2 T brandy
- 1 cup chopped (large dice) carrots
- 2 cups chopped potato (large dice or quartered baby potatoes)
- 8 cups beef broth (taste your broth, depending on the saltiness you may or may not need to add salt)
- 1 tsp dried thyme
- Mix meatball ingredients together and form into 1 T meatballs. Bake until firm. (350-15 minutes).
- Saute all the spice together with the bacon and onions. Deglaze with the brandy and add the remaining ingredients (including the meatballs). Simmer until the carrots and potatoes are tender.