| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Main, December96 |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Smoked turkey , chopped |
| 4 |
qt |
Turkey stock |
| 2 |
lb |
Carrots, chopped |
| 3 |
|
Ribs celery, chopped |
| 1 |
lg |
Onion, chopped |
| 1 |
lg |
Jalapeno, chopped |
| 3 |
|
Cloves elephant garlic, chopped |
| 6 |
tb |
Minced garlic |
| 56 |
oz |
Canned tomatoes with liquid, chopped |
| 2 |
lb |
Frozen corn |
| 1 |
lb |
Frozen okra |
| 1 |
lb |
Frozen crowder peas |
| 4 |
tb |
Black pepper |
| 4 |
tb |
Nuoc mam |
| 4 |
tb |
Worcestershire sauce |
| 2 |
tb |
Dried sage, crumbled |
INSTRUCTIONS
The secret to this soup is in the stock. Take the carcass from one large
smoked turkey, add water to cover, throw in a couple of bay leaves and some
whole black peppercorns. I also add the pan drippings from the turkey
collected from the drip pan in the smoker, and the turkey "jelly" at the
bottom of the dutch oven from when I finish the bird off in my range. Bring
the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more
water if necessary. Strain the stock, cool it overnight in the
refrigerator, defat it, and cook it down some more until you have about 4
quarts of rich, concentrated stock.
At this point, add all other ingredients, bring to a boil, reduce heat to a
high simmer, and cook, covered, for about 2 hours, or until carrots are
soft and pliable. Remove from heat and serve. As with all soups, it is
better the next day.
Posted to bbq-digest V4 #071
Recipe by: Tom Solomon
From: Tom Solomon <bigheat@earthlink.net>
Date: Tue, 3 Dec 1996 08:13:54 -0800 (PST)
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