Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California
Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.
Makes 3 quarts
This is the soup I make the day after Thanksgiving, but it can be made any time you have a roasted duck or chicken carcass and some leftover meat.
1 roasted turkey carcass
1 bunch lacinato kale, leaves torn from the stems and chopped coarse
1/2 onion, peeled
1/2 carrot, peeled
1/2 stalk celery
6 sprigs thyme
3 sprigs parsley
1 bay leaf
3 quarts water
2 tablespoons olive oil
Add and cook, over medium heat, until very tender:
1 1/2 onions, peeled and diced
1 1/2 carrots, peeled and diced
1 1/2 stalks celery, diced
1 teaspoon salt
1. Pick all the meat from 1 roasted turkey carcass – coarsely chop and set aside. Break up the carcass and put in large stockpot with the Stock Ingredients.
2. Bring to a boil, reduce to a simmer, skim well, and cook for 2 hours. Meanwhile, heat, all of the Soup Ingredients in a large soup pot.
3. Bring a pot of salted water to a boil and add Kale.
4. Cook until tender, about 5 to 10 minutes. Drain and set aside. Place a colander over the pot of diced vegetables and strain the turkey stock directly into the soup pot. Add the turkey meat and kale, taste for seasoning and serve hot.
• Sautéed mushrooms (porcini are my favorite) added just before serving give a luxurious flavor and texture to this humble soup.
• Some of the kale can be sautéed with garlic and hot pepper and floated atop the soup on a slice of toasted bread.
• Add cooked rice or pasta just before serving.
• Fry a little diced pancetta in the soup pot before adding the diced vegetables
The post Turkey Soup by Chef Alice Waters of Chez Panisse in Berkeley, California appeared first on HERITAGE FOODS USA.