Brown Garlic Yam Soup
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
20 cloves
Garlic2 large
Yellow Onion (rough cut)2 large
Carrot (peeled and rough cut)2 ribs
Celery (rough cut)1 tsp
Whole Black Peppercorns1 cup
Leek1 cup
Sour Cream1 tbsp
Chives (chopped)Directions:
1
Place carcass, wings, and bones in a small stockpot and cover with cold water
2
Bring to a simmer
3
Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat
4
Brown the garlic, onions, carrots, and celery
5
Add vegetables to the stockpot with the carcass with the thyme and peppercorns
6
Bring to a simmer and let cook for 2 to 3 hours
7
Strain and remove all the bones
8
Save the vegetables and place back in the stockpot with the 1 quart of turkey stock
9
Add the leftover yams and puree with butter
10
Check for seasoning
11
In a separate small saute pan, heat up the remaining rendered turkey fat
12
Saute the shiitakes and leeks together until mixture is dry and very fragrant
13
Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives
14
Plating: Serve in warm soup plates and place a small dollop of sour cream on top
15
Beverage: Leftover buttery California Chardonnay