I dare you to make this soup
Monday night a friend invited my husband and me over for Turkey, Kale and Quinoa Soup. I figured that my husband would turn that down flat, and it didn't sound particularly appetizing to me. My husband pointed out that I didn't have to cook it or clean up after it, and she is a good friend that we like a lot, so we decided to accept. My friend even seemed a bit concerned because when we arrived she made a point to tell us that it was a Giada de Laurentiis recipe she had gotten off the internet and that the posted comments all discussed how wonderful the soup was.
Wow, am I glad we accepted the invitation (dare?). It was some of the most flavorful soup I have ever had. My husband, who initially ate some to be nice I am sure, loved it too. Here is the recipe:
2 T extra virgin olive oil
5 to 6 shallots, chopped
3 medium carrots, cut into 1/2 inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2 inch pieces (about 1 1/2 cups)
8 oz. ground white turkey meat, broken into small chunks
1 T herbes de Provence
4 cups chicken broth, plus more as needed
1 15 oz. can diced tomatoes in juice, drained
1 cup cooked brown rice (my friend substituted quinoa)
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 t kosher salt
1/2 t freshly ground black pepper
Optional:
1/4 cup chopped fresh flat leaf parsley
freshly grated parmesan cheese
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8-10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 t salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 t salt. Sprinkle each serving with parsley and parmesan if using. (I tried some with and some without the parmesan, and I liked it better without).
Wow, am I glad we accepted the invitation (dare?). It was some of the most flavorful soup I have ever had. My husband, who initially ate some to be nice I am sure, loved it too. Here is the recipe:
2 T extra virgin olive oil
5 to 6 shallots, chopped
3 medium carrots, cut into 1/2 inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2 inch pieces (about 1 1/2 cups)
8 oz. ground white turkey meat, broken into small chunks
1 T herbes de Provence
4 cups chicken broth, plus more as needed
1 15 oz. can diced tomatoes in juice, drained
1 cup cooked brown rice (my friend substituted quinoa)
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 t kosher salt
1/2 t freshly ground black pepper
Optional:
1/4 cup chopped fresh flat leaf parsley
freshly grated parmesan cheese
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8-10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 t salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 t salt. Sprinkle each serving with parsley and parmesan if using. (I tried some with and some without the parmesan, and I liked it better without).
add some truffle oil and brings this to a whole new level... but you just can't wrong with truffle oil :)
ReplyDeleteenjoy!