Turk-A-Leekie Soup
4 to 5 lbs of turkey drumsticks and thighs
2 qts beef stock, made from shin or marrow bones, or chicken stock
2 bunches leeks (about 2 lbs), washed and chopped into pieces around 1" long or so
1/2 to 1 lb strong mushrooms (optional)
salt & pepper to taste
6 to 8 prunes (optional)
Place fowl parts in saucepan (if using drumsticks and thighs, brown skin,
but don't _cook_ the turkey parts, in lard, butter or EVOO over high heat,
and then), cover with stock and chopped leeks, salt & pepper. Bring to boil
and simmer, covered, for 4 hours. Skim fat from surface. 1/2 hour before
soup is ready, add a handful of prunes (and mushrooms) and continue
simmering. When soup is ready, remove the bird parts, cut into pieces,
place in tureen and pour soup over. Serves 6 to 8.
Original from "Traditional Scottish Cookery", by Margaret Fairlie, a gift
from a dear friend.
NOTE: In that last half hour your can throw in the potatoes (in smaller
vessels that will allow their retrieval) to cook, too.
Have a great day!
salt & pepper to taste
6 to 8 prunes (optional)
Place fowl parts in saucepan (if using drumsticks and thighs, brown skin,
but don't _cook_ the turkey parts, in lard, butter or EVOO over high heat,
and then), cover with stock and chopped leeks, salt & pepper. Bring to boil
and simmer, covered, for 4 hours. Skim fat from surface. 1/2 hour before
soup is ready, add a handful of prunes (and mushrooms) and continue
simmering. When soup is ready, remove the bird parts, cut into pieces,
place in tureen and pour soup over. Serves 6 to 8.
Original from "Traditional Scottish Cookery", by Margaret Fairlie, a gift
from a dear friend.
NOTE: In that last half hour your can throw in the potatoes (in smaller
vessels that will allow their retrieval) to cook, too.
Have a great day!
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