this soup in individual portions and you will be enjoying soup
all winter long. Omit the mesh bag of mixed herbs in soup mix.
You may substitute 2 cups of your favorite bean mix.
French Market Soup
2 leftover turkey breast bones with any leftover meat
teaspoons chicken base
strands Kashmir saffron
garlic cloves, crushed in a garlic press
dried red chiles (chile de įrbol)
dried bay leaves
tablespoons chopped fresh parsley
tablespoon garam masala
tablespoon dried summer savory leaves
teaspoon freshly ground Tellicherry peppercorns
teaspoon poultry seasoning
Turkey meat, removed from the bones
teaspoon brown sugar
the beans in the 10 cups of water for 24 hours.
Stock: In a 12-quart stock pot, simmer the turkey
in the 12 cups water for about 1 to 2 hours or until
starts to fall off bones. Remove bones and set them
in a large bowl. Leave stock in
pot after checking for bones.
To the stock, add the soaked and drained beans, 4 cups
chicken base, saffron strands, crushed garlic, whole
chiles, bay leaves, chopped
parsley, garam masala, savory,
pepper, poultry seasoning and turmeric. Simmer until
4. In the meantime,
remove as much meat off the turkey bones
you can. Refrigerate until needed.
5. Add turkey meat,
milk, whipping cream and brown sugar.
6. Blend the
cornstarch and water. Pour a little hot soup into
cornstarch mixture. Stir to mix, then pour back into the
and stir quickly until thickened.
7. Soup can be
ladled into freezer containers and cooled for 20
then sealed and frozen for delicious instant meals.
reheat as needed.
You may also use the leftovers of two baked chickens
make the stock. Omit the beans for a plain curried soup.
Makes 10 or more servings