Can I use pork shoulder instead of pork ribs?

Yes. Pork shoulder will work but it requires a longer simmer to become fork-tender and will render more connective tissue into the broth, producing a richer, slightly thicker mouthfeel.

What can I use instead of gruyere cheese?

Use fontina cheese or gouda as replacements. These cheeses melt similarly and will give a creamy finish; choose one with a mild flavor to keep the soup balanced.

The broth seems too greasy, how can I reduce the surface fat?

Skim the surface with a spoon while the soup is hot and resting. Alternatively, tilt the pot and spoon off pooled fat or briefly cool the soup until the fat firms at the surface so it can be removed cleanly.

My cheese clumped when I added it to the soup, how do I prevent that?

Remove the pot from direct heat before adding grated gruyere and stir until it melts gently. If the soup is boiling, the cheese can seize; melting off-heat keeps the texture smooth.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Slow-Simmered Pork Rib, Fennel and Leek Soup with Gruyere

Slow-Simmered Pork Rib, Fennel and Leek Soup with Gruyere

4 bowls · 3.1 g net carbs

3.1g Net carbs 71.3g Fat 41.3g Protein 845 kcal

Slow-Simmered Pork Rib, Fennel and Leek Soup with Gruyere

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 25 min · cook 2 hr · total 2 hr 25 min · difficulty hard

Slow-simmered pork ribs and braised fennel form the backbone of this hearty main-style soup, with leeks and green beans added for texture. Pork is seared in ghee to build fond, deglazed with white wine and reduced, then simmered in water until the ribs are tender. A small amount of xanthan gum is used to gently thicken the cooking liquid so the broth coats the spoon without becoming heavy. Gruyere cheese is folded in off the heat for a glossy finish and toasted pecans provide a crunchy contrast.

Ingredients

pork ribsPork, Fresh, spareribs, separable lean and fat, raw

1000 g
gheeGhee, Clarified butter

30 g
fennelFennel, Bulb, raw

40 g
leekLeeks, (Bulb and lower leaf-portion), raw

40 g
green beansGreen beans, Raw

60 g
gruyere cheeseCheese, Gruyere

20 g
pecansPecans, Nuts, halves, raw

20 g
white wineWine, White

60 g
water
1200 ml
xanthan gumXanthan gum powder
1 g
saltSalt, Table
6 g
black pepperSpices, Pepper, black

1 g

Equipment

large heavy pot
slotted spoon
microplane

Method

Trim any excessively loose membrane from the ribs and pat the meat dry.
Heat ghee in a large heavy pot over medium-high heat and sear the ribs on all sides until well browned, working in batches if needed to avoid crowding.
Reduce the heat, add white wine to deglaze the pot and scrape up the fond until the wine has reduced by about half.
Add water to the pot, bring to a simmer, then reduce to a gentle simmer and cook until the ribs are very tender, about 90 minutes.
Use a slotted spoon to remove the ribs to a tray; skim any surface fat and discard.
Strip the meat from the bones and return the shredded meat to the pot.
Add sliced fennel, sliced leek and trimmed green beans to the simmering broth and cook until the vegetables are tender, about 15 minutes.
Off the heat, sprinkle xanthan gum over the surface and whisk briskly until the broth slightly thickens and becomes velvety.
Stir in grated gruyere cheese off the heat until it melts into the soup and the texture is glossy.
Ladle into bowls and finish with chopped toasted pecans and a crack of black pepper.

Tips

Pro tip

Slice the fennel and leek thin so they soften quickly during the final simmer.
Toast the pecans in a dry skillet until fragrant and let cool before chopping to keep them crisp.
Add xanthan gum sparingly and whisk vigorously to avoid clumping.

Frequently asked questions

Can I use pork shoulder instead of pork ribs?: Yes. Pork shoulder will work but it requires a longer simmer to become fork-tender and will render more connective tissue into the broth, producing a richer, slightly thicker mouthfeel.
What can I use instead of gruyere cheese?: Use fontina cheese or gouda as replacements. These cheeses melt similarly and will give a creamy finish; choose one with a mild flavor to keep the soup balanced.
The broth seems too greasy, how can I reduce the surface fat?: Skim the surface with a spoon while the soup is hot and resting. Alternatively, tilt the pot and spoon off pooled fat or briefly cool the soup until the fat firms at the surface so it can be removed cleanly.
My cheese clumped when I added it to the soup, how do I prevent that?: Remove the pot from direct heat before adding grated gruyere and stir until it melts gently. If the soup is boiling, the cheese can seize; melting off-heat keeps the texture smooth.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

Net carbs Fat Protein

3.1 gNet carbs

41.3 gProtein

71.3 gFat

1.4 gFiber

845Calories

Electrolytes

Na844 mgSodium

K738 mgPotassium

Minerals

Calcium: 128 mg
Iron: 2.78 mg
Magnesium: —
Phosphorus: —
Potassium: 738 mg
Zinc: —
Copper: —
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

619.5 g per bowl

18 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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