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Freeze
this soup in individual portions and you will be enjoying soup
all winter long. Omit the mesh bag of mixed herbs in soup mix.
You may substitute 2 cups of your favorite bean mix.
Beans
1 bag
French Market Soup
Mix
10
cups water
Turkey Stock
2 leftover turkey breast bones with any leftover meat
attached
12
cups water
Soup
Turkey stock
Soaked
beans
4 cups
water
8
teaspoons chicken base
25
strands Kashmir saffron
3
garlic cloves, crushed in a garlic press
2
dried red chiles (chile de įrbol)
2
dried bay leaves
2
tablespoons chopped fresh parsley
1
tablespoon garam masala
1
tablespoon dried summer savory leaves
1
teaspoon freshly ground Tellicherry peppercorns
1
teaspoon poultry seasoning
1
teaspoon turmeric
Turkey meat, removed from the bones
2 cups
whole milk
¼ cup
whipping cream
1
teaspoon brown sugar
Thickening liquid
⅓
cup cornstarch
½ cup
water
1.
Beans: Soak
the beans in the 10 cups of water for 24 hours.
2. Turkey
Stock: In a 12-quart stock pot, simmer the turkey
bones
in the 12 cups water for about 1 to 2 hours or until
meat
starts to fall off bones. Remove bones and set them
in a large bowl. Leave stock in
pot after checking for bones.
3. Soup:
To the stock, add the soaked and drained beans, 4 cups
water,
chicken base, saffron strands, crushed garlic, whole
chiles, bay leaves, chopped
parsley, garam masala, savory,
pepper, poultry seasoning and turmeric. Simmer until
beans
are
soft.
4. In the meantime,
remove as much meat off the turkey bones
as
you can. Refrigerate until needed.
5. Add turkey meat,
milk, whipping cream and brown sugar.
6. Blend the
cornstarch and water. Pour a little hot soup into
the
cornstarch mixture. Stir to mix, then pour back into the
soup
and stir quickly until thickened.
7. Soup can be
ladled into freezer containers and cooled for 20
minutes,
then sealed and frozen for delicious instant meals.
Simply
reheat as needed.
Hint:
You may also use the leftovers of two baked chickens
to
make the stock. Omit the beans for a plain curried soup.
Makes 10 or more servings
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