White Bean, Sausage, Smoked Turkey Soup w/ Aveluk

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By Janus Joy Miller
from Escondido, CA

I go on foraging walks here in SoCal with Pascal Baudar - who has written a great book on wild-crafted cuisine. One day last spring, he led us to some curly dock (Aveluk). There was a group of elderly Armenians gathering it into huge bags. Apparently, they braid it and dry ferment it for use in cooking beans and lentils. So, our group gathered a modest amount and took it home to braid and dry. Mine has been fermenting for months now, and I just decided to put it to use. Oh. My. God!!! It really added an amazing flavor. Can be found in Armenian markets. I used about 2 inches of my braid.

serves 12
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients

  •   1 lb
    navy beans, dried
  •  
    water to cover
  •   1 large
    smoked turkey leg with bone
  •   1 1/4 lb
    mild italian sausage, raw
  •   1 large
    white onion, chopped
  •   4 stalk(s)
    celery, chopped
  •   1 large
    carrot, chopped
  •   1/4 c
    wine, riesling
  •   1/4 c
    wine, chardonnay
  •   2 c
    chicken stock (better than bouillon)
  •   2
    bay leaves
  •   10 sprig(s)
    thyme
  •   1 Tbsp
    fresh tarragon leaves, chopped
  •   1/4 c
    fresh italian parsley, chopped
  •   2 large
    fresh sage leaves, chopped
  •   1 oz
    aveluk (braided, dried curly dock - found in armenian markets - also grows wild in some places)
  •   3 clove
    garlic, chopped
  •   1 tsp
    olive oil, extra virgin
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How To Make

  • 1
    Wash, then soak beans overnight. In the morning, prepare them per package directions with no salt.
  • 2
    When beans are tender, put in the turkey leg, whole. Add water to just submerge the turkey.
  • 3
    Simmer on very low 2 or 3 hours, adding water if necessary. I used the slow cooker setting on my rice cooker for this.
  • 4
    When the meat is falling off the turkey bone, use a pair of tongs to pull out the tendons, and the skin (unless you like the skin).
  • 5
    Use a pair of kitchen shears to cut the meat into spoon size chunks while it's still in the pot - or pull it out and cut it on a chopping board. Your choice.
  • 6
    Leave the big bone in the soup the whole time!
  • 7
    Cook onion, celery, and carrot in a pan until golden, then add to pot.
  • 8
    Deglaze pan with white wine. Add to pot.
  • 9
    Remove casings from sausage, and divide into bite sized bits. Cook over low to medium heat until golden. Add to pot.
  • 10
    Deglaze pan with chicken stock. Add to pot.
  • 11
    Tie a string around the thyme sprigs. Add to pot with dried bay laurel leaves. (If you use fresh bay laurel, use less.)
  • 12
    Finely chop remaining herbs and garlic. Add to pot. (I keep whole peeled garlic cloves covered with olive oil in a jar in the refrigerator - which is the reason for the 1 tsp olive oil).
  • 13
    Simmer on very low at least an hour or two.
  • 14
    Remove thyme sprigs, bay laurel leaves, and bone just prior to serving - or go rustic and leave them in!
  • 15
    Serve with crusty french bread.
  • 16
    Note this does not call for salt or pepper. The salt from the smoked turkey and the chicken stock was sufficient, and it didn't need pepper.
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