This week's Rock Recipe from Barry Parsons can be made a day or two after a roast turkey dinner.
A timely choice, with the holiday season around the corner.
All this month, Sunday Scoff will feature turkey recipes, in alignment with CBC Newfoundland and Labrador's annual Turkey Drive. Please take the time to drop off a turkey at a location near you!
Turkey, Bacon and Tomato Soup
2 lbs cooked cubed turkey
8 slices thickly-cut smoked bacon
5 cups turkey stock
5 cups tomato juice
3 large carrots, sliced
2 large parsnip, sliced
4 stalks celery, chopped
1 cup chopped fennel bulb
3 cloves minced garlic
1 large red or white onion, chopped
2 large tomatoes, chopped
4 tbsp olive oil
4 tbsp dried savoury
1 tbsp oregano
1 tbsp marjoram
Salt and pepper, to season
½ tsp cayenne pepper (optional)
½ cup lentils
To make the turkey stock for this soup, Parsons uses the bones of a cooked 10-pound turkey.
Break the carcass apart, and cover with water in a large pot. Boil for about an hour and remove all the bones from the pot.
Skim off excess fat from the surface.
Parsons recommends reducing the stock to about 5 cups to concentrate the flavour, so return the pot to the stove and continue to boil to reduce the amount of stock, if necessary.
Cut the bacon in small pieces, and cook slowly to crisp over a medium-low flame or burner, rendering out as much of the fat as possible.
Drain off all the fat, and deglaze the pan with a little turkey stock and add to the soup pot.
Sauté all the vegetables and garlic (with the exception of the tomatoes in the olive oil), for about 5 minutes over medium-high heat. Deglaze the pan with a little turkey stock and add to the soup pot along with the sautéed vegetables.
Add all other ingredients, except the tomatoes and cooked turkey, to the soup pot and simmer slowly for 30 minutes.
Add the turkey and tomatoes and simmer for an additional 10 minutes or until the lentils are cooked.