Old World Turkey Vegetable Soup
December 4, 2010
Aunt Suzy says . . .
This recipe from Stephanie Meyer of Fresh Tart showed up in my Facebook feed at just the right time. I had just made 5 quarts of turkey stock and had leftover turkey and many other ingredients on hand. Plus, it was 9 degrees out – perfect for a hearty soup. I added the term “old world” because it has many ingredients that fall into that category to me – cabbage, turnip, potatoes, polish sausage, etc. This is my riff on her original recipe, which used chicken/chicken stock. This soup is slightly sweet, so I recommend serving it with a sour, hearty bread and sweet cream butter. I’ll mention for you Minneapolitans that pictured is the Miche loaf from Rustica – a perfect complement!
1 medium onion, diced
1 leek, thoroughly rinsed and sliced (white part)
2 cloves garlic, minced
1 tablespoon vegetable oil
8 cups turkey stock
2 carrots, peeled and sliced
1 medium turnip, diced
2 russet potatoes, diced
2 smoked sausages*, sliced
1 cup shredded cabbage
1 teaspoon dried thyme
1 can great northern beans, drained and rinsed
1 cup (or so) cooked turkey, diced
salt and pepper to taste
Coat the bottom of a dutch oven with the oil and bring to medium-high heat. Add the onion and leek, turn the heat down to medium and saute for about 5 minutes until soft. Add the garlic and saute 2 minutes more until fragrant. Add the stock, bring to a boil, turn down heat and simmer for 1 hour, covered. Add the carrots, turnip, potatoes, sausage, cabbage and thyme and simmer for 30 minutes uncovered, till vegetables are done and liquid is reduced. I recommend that you check after 20 minutes to make sure that you don’t overcook the vegetables. Add the beans, turkey, salt and pepper and heat to serving temperature. This can be made ahead and reheated, but it won’t freeze well because of the potatoes.
*The recipe called for polish sausage. I had chicken andouille sausage on hand so used it. I think any smoked sausage would work well with this soup.