Subj : More Soupy Sales - 08
To   : All
From : Dave Drum
Date : Sat Oct 15 2022 18:41:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemony White Bean Soup w/Turkey & Greens
 Categories: Beans, Poultry, Herbs, Chilies, Greens
      Yield: 4 servings
 
      3 tb Olive oil
      1 lg Onion, diced
      1 lg Carrot, diced
      1 bn Sturdy greens
      1 tb Tomato paste
    3/4 ts Ground cumin, more to taste
    1/2 ts Red-pepper flakes, more to
           - taste
    1/2 lb Ground turkey
      3 cl Garlic; minced
      1 tb Fine grated fresh ginger
      1 ts Kosher salt; more to taste
      1 qt Chicken stock
     30 oz (2 cans) white beans;
           - drained, rinsed
      1 c  Chopped fresh, soft herbs
           Fresh lemon juice
 
  Heat a large pot over medium-high for a minute or so to
  warm it up. Add the oil and heat until it thins out,
  about 30 seconds. Add onion and carrot, and saut++ until
  very soft and brown at the edges, 7 to 10 minutes.
  
  Meanwhile, rinse the greens and pull the leaves off the
  stems. Tear or chop into bite-size pieces and set aside.
  
  When the onion is golden, add tomato paste, ++ teaspoon
  cumin and ? teaspoon red-pepper flakes to the pot, and
  saut++ until paste darkens, about 1 minute. Add turkey,
  garlic, ginger and 1 teaspoon salt, and saut++, breaking
  up the meat with your spoon, until turkey is browned in
  spots, 4 to 7 minutes.
  
  Add stock and beans, and bring to a simmer. Let simmer
  until the soup is thick and flavorful, adding more salt
  if needed, 15 to 25 minutes. If you like a thicker
  broth, you can smash some of the beans with the back of
  the spoon to release their starch. Or leave the beans
  whole for a brothier soup.
  
  Add the greens to the pot and simmer until they are very
  soft. This will take 5 to 10 minutes for most greens,
  but tough collard greens might take 15 minutes. (Add a
  little water if the broth gets too reduced.)
  
  Stir herbs and lemon juice into the pot, taste and add
  more salt, cumin and lemon until the broth is lively and
  bright-tasting. Serve topped with a drizzle of olive oil
  and more red-pepper flakes, if desired.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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