Sunday, July 22, 2012

Gingery Soup with Shaved Vegetables

I blame it on my local supermarket, but I've been making a lot of stocks and broths lately (a bit out of season, but they freeze wonderfully!).  Lately I've found a bounty of turkey neck and backs, all remarkably cheap, and I have a hard time letting them go to waste.  Once I've made up a batch, I can easily make either hot or chilled soups at a moment's notice.

This soup uses a ginger-infused stock as a base for shaved vegetables, which stand in for noodles.  This soup is great either hot or lightly warmed and topped with a squeeze of key limes and a drizzle of sriracha.


Shaved Vegetable Soup with Gingery Broth
Serves 4-6
Click here for printable recipe

Ginger Turkey Broth:
1 lb. turkey neck, wing, or back pieces
1 T. vegetable oil
2 qt. water
15-20 black peppercorns
3 in. piece of ginger, peeled and sliced into thin disks
2 T. lemon juice
1 T. kosher salt
3 cloves garlic, sliced thinly
1 thai red chili, sliced in half lengthwise and seeds removed

Shaved Vegetable Soup:
1/2 small green cabbage, cored and thinly sliced or shaved on a mandoline
1 small sweet onion, thinly sliced / shaved
2 small carrots, thinly sliced / shaved
1 T. butter
Salt & Pepper
Sriracha and lime wedges, for serving


Make broth:  In large stockpot, heat vegetable oil over medium heat.  When shimmering, add in turkey pieces.  Cook 2-3 minutes per side, until light golden brown.  Add in water and remaining ingredients, and cook for 3 hours over low simmer, until golden in color.  Strain liquid over fine-mesh strainer lined with cheesecloth.  Refrigerate and use within a week, or freeze into portions and use within 4 months.

To make soup, heat butter in saute pan over medium-low heat.  Saute cabbage, onion, and carrots along with a pinch each of salt and pepper, until softened and slightly translucent.  Use tongs to transfer vegetable mixture to soup bowls.  Heat turkey broth to desired temperature and ladle around shaved vegetables.  Top with a drizzle of sriracha and lime juice and serve.

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