Turkey Ginger Soup

As promised, here is the recipe for the soup that I made to serve in the park last night. Several of the guys were asking if I had brought Turkey Cabbage Soup like I had the week before. I told  them, “I never make the same soup twice.” Frankly, a few were disappointed, but most were relieved. While most people enjoyed it; cabbage does have its side effects. I boldly announced that tonight’s soup was Turkey Ginger! Very few opted for the vegetarian alternative, so the name didn’t scare them off. We didn’t have to pick up full cups left lying around. Vincent told me that it received rave reviews.

One customer did tell me he was disappointed that it didn’t have more ginger. He could taste it, but it was subtle. That was a perfect review to my way of thinking. I like to be able to taste everything. I think each spoonful should taste a little different from the last, and dance a little dance on your tongue. That’s not so easy to accomplish when your main ingredient is turkey.

Roast 20# turkey to internal temp of 170 in pan half full of water with Greek oregano, garlic, and sage.
Drain liquid into 22 quart stock pot and bring to a boil.
Scrub and puree* half a huge celery root. (or 1 reasonably sized one) Add to stock.
Peel and puree* a yucca root. Add to stock.
Peel and puree* a 4″ ginger root. Add to stock.

Reduce pot to simmer.

Dice a large fennel including feathers. Add to stock.
Add 2 pounds fresh broccoli florets to stock.
Dice 2 eggplants. (Don’t peel. The bioflavinoids are in the purple.) Add to stock.
Slice 4 pounds radishes in food processor. Add to stock.
Chop by hand 2 heads red and white kale. Add to stock.

Move the stock pot into the larger pot to create giant double boiler. Bring outer water to boil.

Tear turkey off of bones. Tear it into pieces and throw it into the soup.

Add a Tablespoon of salt
2 teaspoons rubbed sage
1 teaspoon granulated garlic
1 teaspoon curry
1 teaspoon ground turmeric
20 twists medium ground mixed peppercorns

Add enough water to almost fill the 22 quart stock pot.

Let it steep in the double boiler for a few hours for all of the flavors to blossom and mix.

(*puree = Throw it into the food processor and let it chop until it is really fine, then add some hot water to the processor bowl and let it chop some more.)