FALL HARVEST SOUP

Ingredients

• 2 1/4 pounds boneless pork butt chopped into 1 inch cubes
• 3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
• 2 Bell Peppers 1 Red, 1 Green, chopped
• 1/2 white onion chopped
• 1/2 teaspoon fresh Rosemary
• 5 cloves garlic roughly chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 teaspoon seasoned salt
• 6 sprigs thyme
• 32 ounces chicken broth
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1 teaspoon nutmeg
• 2 Tablespoons all-purpose flour
• 3 Tablespoons butter

Instructions

1. Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
2. Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
3. Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.