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.
1 (15.3-ounce) bag Bon Mélange®
French Market Soup
10 cups water
2 leftover turkey breast bones with any leftover meat attached
12 cups water
4 cups water
8 teaspoons chicken base
25 strands Kashmir saffron
3 garlic cloves, crushed in a garlic press
2 dried red chiles (chile de árbol)
2 dried bay leaves
2 tablespoons chopped fresh parsley
1 tablespoon garam masala
1 tablespoon dried summer savory leaves
1 teaspoon freshly ground Tellicherry peppercorns
1 teaspoon poultry seasoning
1 teaspoon turmeric
Turkey meat, removed from the bones
2 cups whole milk
¼ cup whipping cream
1 teaspoon brown sugar
⅓ cup cornstarch
½ cup water
Beans: Soak the beans in the
10 cups of water for 24 hours.
2. Turkey Stock: In a 12-quart stock pot, simmer the turkey
bones in the 12 cups water for about 1 to 2 hours or until
meat starts to fall off bones. Remove bones and set them
in a large bowl. Leave stock in pot after checking for bones.
3. Soup: To the stock, add the soaked and drained beans, 4 cups
water, chicken base, saffron strands, crushed garlic, whole
chiles, bay leaves, chopped parsley, garam masala, savory,
pepper, poultry seasoning and turmeric. Simmer until beans
4. In the meantime, remove as much meat off the turkey bones
as 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
the cornstarch mixture. Stir to mix, then pour back into the
soup and stir quickly until thickened.
7. Soup can be ladled into freezer containers and cooled for 20
minutes, then sealed and frozen for delicious instant meals.
Simply reheat as needed.
Hint: You may also use the leftovers of two baked chickens
to make the stock. Omit the beans for a plain curried soup.
Makes 10 or more servings