Sunday, November 25, 2007

Dark Days Challenge/Turk-a-leekie soup

Thursday's turkeys are picked over and the carcasses in the freezer for stock. I have a lovely bunch of leeks from Boulder Belt Eco-Farm, picked up at the November Winter Market in Oxford the weekend before Thanksgiving along with carrots, celery, and garlic, so I decided to make Turk-a-leekie soup. Like Cockaleekie, only with turkey.

First I started the stock. Into my largest stockpot I put one of the turkey carcasses plus several bags of vegetable trimmings I've been saving for the past week or so -- some carrot tops, onion ends, a celery end, some garlic ends, and potato peelings. I save these trimmings as I prepare veggies from week to week and stick them into the freezer for stockmaking. Seems a shame to put a perfectly good carrot into my stockpot when I can just save the trimmings which would otherwise go to waste. I also added a couple of bay leaves, a few peppercorns, a piece of ginger, and some allspice berries. Bring to a boil, lower to simmer, and leave for a couple of hours.

In the meantime I started the veggies for the Turkaleekie. I heated some good homemade butter in my 6-quart soup pot, pressed a couple of garlic cloves, and sauteed them for a few minutes. I ground a lot of pepper in, diced my carrots and added those, then the celery and leeks and turned the heat to low. All the trimmed ends went into the stockpot to help out.

While the veggies sweated, I cut up turkey into medium dice and set it aside. When the veggies were tender, I added the turkey, covered the pot loosely, and set it into the fridge. Then I waited for my stock. I let it simmer for a couple of hours, then strained it into a bowl and added enough to the veggies and turkey just to cover and returned the pot to the simmer. For a bit of added interest I stirred in some hot sauce and a couple of spoonfuls of leftover mashed potatoes. I didn't need to add any salt, probably because the turkey had been brined prior to roasting. The resulting soup was rich and flavorful.

We served it with rye rolls that were purchased from a local baker, but I doubt the grain was local. But with local turkey, local butter, local garlic, carrots, celery, leeks, and potatoes, we're still calling this a 90% local meal.


3 T butter
3 cloves garlic, pressed
2 C diced carrots
2 C diced celery
3 C leeks, halved lengthwise, cleaned well under running water, then sliced thin
3 C diced cooked turkey
4 - 8 C turkey stock
Dash of hot sauce (optional)
1 C leftover mashed potatoes (optional)
salt and pepper to taste

In a large pot, melt butter and saute garlic. Add carrots and saute briefly, then add celery and leeks and turn heat down to sweat vegetable until barely tender. Add turkey and stock and bring to a simmer. Add hot sauce and potatoes if desired and correct seasonings. If you aren't starting with good homemade stock, you may want to add a bouquet garni when you add the carrots. A good addition to this soup would be barley, potatoes, or wide noodles.

I had lots of stock still left, so I packaged that up for the freezer. I still have another turkey carcass, too, but as I used up all my veggie trimmings I'll probably wait a week or so before I make the second batch of stock.


Anne said...

That soup sounds wonderful! I wish I had some turkey left so I could make it!

Lucy said...

Nice to see our leeks put to such a wonderful use.

I have one leek in the fridge that needs to be used. not enough for soup but enough for something...