White Bean, Sausage, Smoked Turkey Soup w/ Aveluk
Janice Joy Miller
1 lbnavy beans, dried
·water to cover
1 largesmoked turkey leg with bone
1 1/4 lbmild italian sausage, raw
1 largewhite onion, chopped
4 stalk(s)celery, chopped
1 largecarrot, chopped
1/4 cwine, riesling
1/4 cwine, chardonnay
2 cchicken stock (better than bouillon)
1 Tbspfresh tarragon leaves, chopped
1/4 cfresh italian parsley, chopped
2 largefresh sage leaves, chopped
1 ozaveluk (braided, dried curly dock - found in armenian markets - also grows wild in some places)
3 clovegarlic, chopped
1 tspolive oil, extra virgin
How to Make White Bean, Sausage, Smoked Turkey Soup w/ Aveluk
- Wash, then soak beans overnight. In the morning, prepare them per package directions with no salt.
- When beans are tender, put in the turkey leg, whole. Add water to just submerge the turkey.
- Simmer on very low 2 or 3 hours, adding water if necessary. I used the slow cooker setting on my rice cooker for this.
- 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).
- 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.
- Leave the big bone in the soup the whole time!
- Cook onion, celery, and carrot in a pan until golden, then add to pot.
- Deglaze pan with white wine. Add to pot.
- Remove casings from sausage, and divide into bite sized bits. Cook over low to medium heat until golden. Add to pot.
- Deglaze pan with chicken stock. Add to pot.
- Tie a string around the thyme sprigs. Add to pot with dried bay laurel leaves. (If you use fresh bay laurel, use less.)
- 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).
- Simmer on very low at least an hour or two.
- Remove thyme sprigs, bay laurel leaves, and bone just prior to serving - or go rustic and leave them in!
- Serve with crusty french bread.
- 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.