Turr Soup

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

2 turrs, breast removed and diced
1 gallon water
2 tbsp extra virgin olive oil
1 cup carrot, small dice
1 cup celery, small dice
2 cups onion, small dice
1 cup turnip, small dice
1 clove fresh garlic, minced
1 tsp black pepper
1 bay leaf
1 cup uncooked wild rice
1/2 can (28 oz can) diced tomatoes
2 cups kale, thinly sliced
Put the two turr carcasses in a pot of water, bring to a boil and reducing to a simmer for 45 minutes to an hour. Strain and reserve the resulting stock. Pick the bones clean of meat; set meat aside and discard bones.
Heat the oil over medium-high and brown the meat (including the meat cleaned from bones). Reduce to low-medium heat and add carrot, celery, onion, turnip, garlic, pepper and bay leaf. Sweat until the onion is translucent. Add the rice and stir to coat in oil. Increase the heat to medium high and, once it sizzles, add the tomatoes and stir to deglaze the pan. Add 2-3L of hot turr stock and allow the soup to simmer over low heat.
Five minutes before serving, add the kale and season to taste. Yield: 3-4 L of soup

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