From the Farm: Recipes

Turkey Soup with White Beans and Dill

FOUND IN: on January 04, 2013

This is a satisfying soup for a cold winter night. Serve with crusty bread and you really don't need anything else.

  • 2 -2.5 qts turkey stock
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 small white potatoes, peeled and diced
  • 1 parsnip, peeled and diced, optional
  • 1 small turnip, peeled and diced, optional
  • 1/2 bunch of kale, washed and sliced
  • 1/2 bunch dill, minced
  • 1 can white beans, drained and rinsed
  • 1 1/2 cups diced turkey meat
  • salt and pepper to taste

Prepare vegetables, bring stock to a simmer in a soup pot, heat an iron skillet or saute pan. Add olive oil to the saute pan. As soon as the oil is hot, add the onions and saute until translucent. Then add celery and carrots and saute another 3 minutes. Add the sauteed vegetables to the simmering stock pot. Cook in the stock for about 10 minutes. Then add the potatoes, parsnip, and turnip (if using). Let simmer another 15 minutes, or until vegetables are tender. Add the kale and let it wilt into the soup. Add the dill and the drained white beans. Add more stock or a little water, if needed. Bring the soup back to a simmer and add the turkey meat. Heat through. Season the soup well with salt and pepper.

From the Farm: Recipes

Portuguese Kale Soup

FOUND IN: on December 16, 2012

Here's a way to turn those winter greens into the main event. Many years ago, my husband and I lived on the beautiful coast of Rhode Island  Just down the road from us was a Portuguese diner that featured this simple and hearty soup. It became a staple in our repertoire. It includes 2 traditional sausages from that area, chourico (pronounced "shorice") and linguica (soft "c"). However, I have made it with many sausage substitutes and it is always satisfying.

Yield: 8 portions                         Prep Time: 15 minutes                                   Cook Time: 20 - 30 minutes

  • 1 lb chorizo (links, not bulk) or andouille sausage (or 1/2 lb each of chourico and linquica, if you can find them)
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 2 qts chicken stock, more if desired
  • 1 lb waxy white potatoes, peeled and diced
  • 1 can white beans, drained & rinsed
  • 1 bunch kale, stems removed, washed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

Pierce the sausages to prevent bursting and brown them, whole, in a saute pan, until they are firm and evenly brown. Set aside and let cool. Pour off some of the fat in the pan, leaving just enough to saute the onions and celery.

Saute the onions and celery in the pan and put them, along with the diced potatoes, in a large pot with the chicken stock. Bring to a simmer. Slice the sausage into bite sized pieces and add to the pot. When the potatoes are nearly cooked, add the kale and let it wilt. Skim off any excess fat from the soup as it simmers. Add the beans, season the soup with salt and pepper, and serve with crusty bread.

Hint: cut the greens into smaller than usual pieces so that they can be eaten with a spoon without dribbling.

This soup can be served as a hearty stew, with less liquid and more solids, or as a brothy soup. Add more or less chicken broth to your particular preference.