Boar Hock Soup

D&D 2024 recipe: Boar Hock Soup. Source: Heroes' Feast Flavors of the Multiverse. recipe type Solamnia, diet Vegan Ingredients 2 pounds pork butt, or boneless country-style ribs, patted dry with a paper towel Kosher salt and freshly ground black pepper 2 teaspoons extra-virgin olive oil 3 large carrots, peeled and chopped 2 medium yellow onions, chopped 2 large bay leaves 1 tablespoon minced fresh thyme 2 teaspoons ground fennel 1 tablespoon pressed or grated garlic 6 cups low-sodium chicken broth 1.5 pounds Yukon gold or all-purpose potatoes, peeled and cut into ¾-inch chunks 1.5 pounds leeks (white and light green parts), halved lengthwise and cut into ¾-inch pieces 1.5 cups cooked, peeled chestnuts, coarsely chopped 1.5 teaspoons sherry vinegar 0.5 cup chopped fresh parsley Instructions Sprinkle the pork all over with 1½ teaspoons salt and ¾ teaspoon pepper. In a large Dutch oven over medium heat, warm the olive oil until shimmering. Add the pork in a single layer and cook, undisturbed, until browned on the bottom, about 4 minutes. Turn the pork and continue cooking, undisturbed, to brown the second side, about 4 minutes longer. Transfer the pork to a large bowl, leaving the fat in the pot. When the pork is cool enough to handle, cut into ¾-inch pieces, discarding any large pieces of fat as you work. Set aside. Return the Dutch oven to medium-high heat. Add the carrots, onions, bay leaves, thyme, fennel, and 1 teaspoon salt and cook, stirring and scraping the bottom of the pot with a wooden spoon to loosen and dissolve the caramelized bits, until the vegetables soften, about 5 minutes. Adjust the heat to medium-low, cover, and continue cooking, stirring occasionally, until the vegetables release their juices, about 6 minutes longer. Scrape the bottom of the pot to loosen and dissolve the caramelized bits. Adjust the heat to medium-high, add the garlic, and cook, stirring, until fragrant, about 40 seconds. Add the chicken broth and reserved pork with its accumu...