(Rather) Stout Turkey Soup

From Luke Joyner

Makes about 1 gallon

[Ed: This soup was possibly the most x-treme soup we’ve had at Soup and Bread this year, full of strong, almost discordant flavors. It’s probably not a soup for everyone, but after a few spoonfuls I submitted to its challenge.

Says Luke, “The idea behind this recipe was to create something a little sweet, a little savory, that uses up things you might have around for other reasons but creates something totally new and different. With that in mind, the work behind it could either be a lot (if you make everything homemade like I did) or much less (if you substitute in store-bought ingredients). Disclaimer: I follow the old grandmother method of making most things, definitely including soup, which means that measurements should be taken with several grains of salt.”]

Ingredients

12 cups thick turkey stock
2 cups thick tomato sauce
3 12-ounce bottles chocolate stout (I’d recommend Brooklyn Black Chocolate Stout. I used Fort Collins Chocolate Stout, though, cause the store was out of Brooklyn.)
balsamic vinegar
chile paste
grenadine syrup
salt
1 small loaf ciabatta bread, ripped into chunks
2 cups whole milk
4 ounces semisweet chocolate
raspberries, pistachios and chocolate chips for garnish

Preparation

Make or purchase stock, tomato sauce, chile paste, and bread. It’s important that both the tomato sauce and stock are rich and thick…. Also, if your tomato sauce is not tangy (I make mine with balsamic vinegar in it already) then you should add more balsamic vinegar. (See below for the exact recipes I used for stock*, chile paste**, and tomato sauce***.)

Combine stock, tomato sauce, and beer in a pot, and bring to a boil. Reduce heat to simmer. Add vinegar and chile paste (between a half-cup and a cup each), grenadine (a tablespoon or so) and salt to taste. Proportions of all these will depend on how spicy/sweet/savory you want the soup. Let simmer to reduce a bit, and to boil off the foam of the beer.

Add bread to the soup, and let simmer until the bread is soaked through and soft. Blend the soup in batches small enough that your blender can handle on a high speed, until completely smooth, collecting finished batches in a new pot.

Once the whole soup is blended, return to heat, stir to combine, and add the milk and chocolate. Stir until chocolate is melted and soup fully combined. Remove from heat, and serve hot topped with pistachios, fresh raspberries, and more chocolate chips if desired.

*Turkey Stock

I made the stock for this soup from the carcass of a 22-pound turkey. If you have that luxury, simply saute some roughly chopped carrots, celery, and onion in a huge pot until soft. Add water, the turkey carcass, and all remaining parts of the turkey you don’t want to eat. Bring to a boil, reduce heat, and let simmer for at least 10 hours, preferably more, adding water as needed. The turkey should completely decompose and all bones will separate from all flesh.

Strain the stock into a new pot, first through a rough strainer and then through a finer one. Bring to a boil and cook down until stock thickens. Salt to taste. Let cool and refrigerate. When cool, skim fat off the top of the stock and reserve it for future use. Keep the stock in glass jars or quart containers. If you’re not going to use it within a few days, freeze it.

**Chile Paste

Saute a mix of fresh chiles, chopped, and canned chipotles in oil, with the exact ingredients based on how spicy you like things. Reduce heat and let cook until combined into a thick paste.

***Tomato Sauce

Cut a few large onions in thin strands and mince some garlic. Caramelize the onions, with the garlic in there too, on low heat until golden brown … don’t skimp here, take the time! Once the onions are golden brown, turn the heat to high and add the vinegar. Let it boil off (but don’t breathe it in!) until the onions are nicely coated.

Add two cans of crushed or whole tomatoes (find a brand that involves *only* tomatoes) and one small can of tomato paste. Pour in a generous amount of balsamic vinegar, and an equal amount of red wine. Let simmer on very low heat for at least an hour, preferably more, stirring occasionally, adding liquid only if necessary. The result should be a thick, tangy sauce, great for use on pizzas or pasta or whatever.

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One Response to “(Rather) Stout Turkey Soup”

  1. Week 10 « Soup and Bread Says:

    […] and should have them up soon, along with those for the olive ciabatta and cornbread Luke Joyner, of stout soup fame, brought in as a last-minute […]

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