Edited by hiker, 30 October 2005 - 04:17 AM.
recipe for Thanksgiving soup
Started by
hiker
, Oct 30 2005 04:14 AM
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#1
Posted 30 October 2005 - 04:14 AM
1. To 5 quarts of cold water in a very large soup pot, add the following seasonings in a quantity that suits your taste....and then bring stock to a simmer in tightly covered pot:
minced garlic
dijon mustard
red salsa - medium heat (you may want to go easy with this item because green chiles are added in step 4)
basil
cumin
celery seed
sage
rosemary
ground black pepper
marjoram
parsely
paprika
2. Once stock is simmering, add:
two medium turkey thighs
two small extra lean boneless pork spare ribs
one cup millet or quinoa grain (rinse and clean first using a mesh strainer under running water)
Cook on slow simmer for 50 minutes in covered pot.
3. Add the following chopped vegetables after the 50 minutes in step 2:
3/4 stalk of celery
two medium yellow onions
4 carrots
1/3rd head of green cabbage
1 large yellow or red pepper
Cook on slow or medium simmer for 15 minutes in covered pot.
4. Add the following:
1 cup frozen or fresh corn
1 cup frozen or fresh green beans
1 cup frozen or fresh green peas
1/3rd cup green chile verde - medium heat
1 small can fire roasted green chiles - medium heat
Let sit for 30 minutes in covered pot without cooking.
Then remove the turkey and pork, place on plate or cutting board and shred into bite-sized pieces. Remove turkey bone and skin. Return meat to the pot.
5. Place pot back on a simmer flame and bring to a medium simmer just before serving....make sure to turn off flame immediately when the soup is again at simmer.
For the sake of not overcooking, it is important during the steps above not to bring the soup to more than a slow or medium simmer. This will be adequate to bring the meat to the proper internal temperature over the total cooking time, which is the step 5 time plus 1 hour and 35 minutes when considering the time in step 4 when the stock is at a resting stage in a heated covered pot.