Someone just remembered to drop off his Turkeys ‘R’ Us turkey from November, this week. It was actually right on time. We had no meat in the freezer, so this week’s soup is turkey! I looked around for other ingredients. I had bought too much for the salad last Friday. Thankfully, the kale, carrots and radishes kept just fine. This is what I came up with. It may look weird on paper, but it smells and tastes great! I am a great believer in expanding people’s palates. Also, if food is good for us nutritionally, chances are, it will appeal to us, as well. In the couple of decades that I have been cooking, I have only had a few clunkers. All but one or two could be remedied with more hot sauce. However, this is not one of those.
- ~ Medium sized turkey (12 to 15#) Roasted, covered, with 2″ of water in pan with celery seeds and basil in the water.
- 1 pound bag Kale Greens
- 2 pounds Radishes
- 2 pounds Carrots
- 2 Sweet Red Peppers
- 1 teaspoon fresh frozen Thyme
- 1 teaspoon fresh frozen Sage
- 3 inches fresh Ginger
- 1 Avocado, peeled and cubed (may be underripe)
- 4 yellow onions
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Paprika
Put the turkey (as indicated above) in the 350º oven, and roast until it reaches minimum 170º internal temp. While that is roasting, fill a 22 quart stock pot to about 6 inches with water and start simmering. Chop Thyme, Sage & Ginger in a bullet or Ninja & add to pot. Top & half carrots, then pulse them in Ninja until “soup size”. Add to pot. Do the same for the Radishes, Peppers & Onions, being careful to wash them beforehand, of course. Add the Avocado. Add the Paprika and Cinnamon. Bring to a boil and cook these until tender. Be careful to stir regularly, so nothing scorches. Once everything is tender, turn off heat.
Wash and chop the Kale in a Ninja to “soup size” and add to pot. When the Turkey is done cooking, drain liquid into soup pot, peel back skin and let sit to cool for a bit.
This is a good time to set up the soup pot into the canner on top of a couple of rags with water, to form a double boiler. Set it on a burner and start it heating. Don’t let it boil dry, and your soup will never scorch.
Once the turkey is OK to handle, tear it into bite sized pieces to add to the soup. Let it stew until it is ready to pour into the Igloo cooler to head for the city.
(Igloo is the only brand of plastic cooler that doesn’t leak that doesn’t melt.)
There is no salt in this recipe. I usually do not use salt. We offer a salt grinder, so people can add their own if they wish to.
Kale is naturally bitter. So I chose Ginger and Cinnamon, which are full frontal sweet to counteract that. Paprika is sweeter that Black Pepper. Basil and Sage are on the sweet end of the savories. All in all, it works!
Try it! You’ll like it!
We will be offering it along with a vegetarian alternative, sandwiches, hard-boiled eggs, water, fruit and granola bars to about 100 homeless friends tonight on the streets of Philadelphia. We are facing foreclosure ourselves, but as long as I have a stove to cook on and someone shows up with a turkey …