Turkey soup with chard, cannelini, and roasted pepper

[rootofnewt]

Turkey soup with chard, cannelini, and roasted pepper
Originally uploaded by jocelyndale.

Sauté onions, carrots, and some garlic in olive oil. Add a bit of crushed red pepper. When the onions are looking good, add in some leftover turkey drippings. Think about adding celery, realize it all went into the stock on Sunday.

Toss in a leg/thigh quarter from Thursday's turkey. Realize pan is a bit small, so twist the drumstick from the thigh. Add four cups of the turkey stock made on Sunday. Don't bother skimming the fat. Fat is good. Add water to cover the bones.

Simmer uncovered a good long time. When the meat falls off the bones, pull the bones out. Add wine to bring the liquid back up to the original level. Add some salt and pepper. Toss in one bunch of chard torn/cut into strips. Ask husband to chop up one large roasted pepper and toss it in. When the chard finally fits into the pan, add a can of rinsed cannelini (also husband's job, can opening is hard).

When heated through, eat. May be garnished with fresh herbs or slow-roasted tomatoes.

Comments

[mactavish.livejournal.com]

I adore cannelini, and chard just makes it better.

[krasota.livejournal.com]

I think a parmesan rind would've added something special, but boy doesn't do cheese very often and is trying to get back on his low-dairy bandwagon now that most of the leftovers are gone.

[klwalton.livejournal.com]

I was going to say parmesan rind, and maybe some chopped fresh tomato. Not that it doesn't sound excellent as is, but this is a great thing to play with! I have seven gallons of turkey stock in the freezer. Last year I bought packages of turkey wings and turkey necks on sale, and a couple of months ago made gallons and gallons of turkey stock. Now I have all that turkey stock and the carcass from Thursday in my freezer. Must make soup.

[circumspectly.livejournal.com]

mmmmmmmmmmmmmmmmmmmmmmmm! I still have to make my stock. What do you put in yours? We never made stock when I was a youngster, so I wing it every time. I want something rich and absolutely lovely, and I'm thinkin' onion and celery, some carrots, ground pepper...um?

PMFJI

[klwalton.livejournal.com]

A bouquet garni made with thyme, sage, parsley and peppercorns. Lot so f bones (the gelatin from the bones give the stock that rich mouth feel). *Maybe* garlic (I usually add a couple of cloves or three). A bit of salt - not too much, you want to do most of that seasoning when you make the soup. Strain stock and chill overnight, then skim some of the fat.

[krasota.livejournal.com]

I threw in random fresh herbs (sage, rosemary, thyme), quartered yellow onions (skin and all), carrots, celery (leafy bits and all), peppercorns (mostly white, my stock is very low on aromatics) . . . was all out of parsley.

Oh. The carcass, of course. Boy forgot to remove the aromatics (onion, apple, cinnamon sticks) inside the turkey, so those went in, too, but the flavor from the onion and apple was pretty much gone.

I didn't add salt at all because the turkey was brined. I figure I can salt the soup (and I have).

[avitania.livejournal.com]

That looks great! Although I've never tried chard. It looks daunting when I see it at the market. What does it taste like?

[krasota.livejournal.com]

Green.

Chlorophyll.

Kind of sweet, yet slightly bitter. Tat soi is similar. Spinach is also similar. Swiss chard is basically specialized beet greens. Kohlrabi is slightly more bitter.

What leafy greens are you familiar with?

[hellsop.livejournal.com]

That's a win.

I need to make soup again. Which means I need to clear freezer space for chicken carcasses.