Subj : Melissa Clark Top 50 - 06
To   : All
From : Dave Drum
Date : Sun Sep 22 2024 01:08 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemony White Bean Soup w/Turkey & Greens
Categories: Beans, Poultry, Herbs, Chilies, Greens
     Yield: 4 servings

     3 tb Olive oil
     1 lg Onion, diced
     1 lg Carrot, diced
     1 bn Sturdy greens
     1 tb Tomato paste
   3/4 ts Ground cumin, more to taste
   1/2 ts Red-pepper flakes, more to
          - taste
   1/2 lb Ground turkey
     3 cl Garlic; minced
     1 tb Fine grated fresh ginger
     1 ts Kosher salt; more to taste
     1 qt Chicken stock
    30 oz (2 cans) white beans;
          - drained, rinsed
     1 c  Chopped fresh, soft herbs
          Fresh lemon juice

 Heat a large pot over medium-high for a minute or so to
 warm it up. Add the oil and heat until it thins out,
 about 30 seconds. Add onion and carrot, and saute until
 very soft and brown at the edges, 7 to 10 minutes.

 Meanwhile, rinse the greens and pull the leaves off the
 stems. Tear or chop into bite-size pieces and set aside.

 When the onion is golden, add tomato paste, ? teaspoon
 cumin and ? teaspoon red-pepper flakes to the pot, and
 saute until paste darkens, about 1 minute. Add turkey,
 garlic, ginger and 1 teaspoon salt, and saute, breaking
 up the meat with your spoon, until turkey is browned in
 spots, 4 to 7 minutes.

 Add stock and beans, and bring to a simmer. Let simmer
 until the soup is thick and flavorful, adding more salt
 if needed, 15 to 25 minutes. If you like a thicker
 broth, you can smash some of the beans with the back of
 the spoon to release their starch. Or leave the beans
 whole for a brothier soup.

 Add the greens to the pot and simmer until they are very
 soft. This will take 5 to 10 minutes for most greens,
 but tough collard greens might take 15 minutes. (Add a
 little water if the broth gets too reduced.)

 Stir herbs and lemon juice into the pot, taste and add
 more salt, cumin and lemon until the broth is lively and
 bright-tasting. Serve topped with a drizzle of olive oil
 and more red-pepper flakes, if desired.

 By: Melissa Clark

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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