Saturday, March 23, 2013

Smoked Turkey, Tomato and Cannellini Soup

I came up with this recipe to showcase the deep and savory flavor of smoked turkey.  How often have you walked by these golden brown morsels in the supermarket and wondered, "What in the world would I do with that?" I have figured it out with fabulous results.  This is not my first smoked turkey recipe, but it is definitely one of my new favorites.  The smokiness of the turkey lends amazing character to the flavor profile of the broth, which is perfect for dipping crusty breads. The timing for this dish was perfect, considering the turn of spring and expectancy of warmer weather.  Alas, days like yesterday and today, though beautiful, are still  very much feeling like winter, and a nice hearty soup is just what you need, to soothe the mind, body, bones, and soul.
4 to 5 lbs. smoked turkey wings and necks
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, pressed or finely minced
1 soft chicken bouillon cube or chicken broth
1 28 oz. can whole plum tomatoes, gently crushed by hand or wooden spoon
1 15 oz. can cannellini beans, drained and rinsed
handful of parsley, rough chopped
olive oil. for drizzling
In a heavy pot or dutch style oven, drizzle olive oil and over medium high heat, add onion, celery and garlic.  Cook for about 2 minutes until fragrant.  Add rinsed turkey parts and cover with chicken broth or add a soft cube and fill until just covered with water.
Bring to a boil and reduce to medium.  
Cook until meat falls off bones, about 4 hours, adding water as necessary until the turkey is tender.
Allow liquid to reduce to about half.
Carefully remove bones, skin, and cartilage.
Add crushed tomatoes and simmer for an additional 20 minutes.  SPST
Add sugar to taste and to cut the acidity of the tomatoes.
Stir in beans and parsley, to heat through.
Serve with a nice crusty artisan bread like sourdough or French.
Serves plenty.

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