Turkey White-Bean Soup with Olio Nuovo

Name: Turkey White-Bean Soup with Olio Nuovo
Prep time: 11 h
Cook time: 11 h
Total time: 11 h
Yield: 12
Cuisine: Global
Ingredients: 2 bay leaves; 822 grams cans each) cannellini or other white beans, rinsed and drained; 7 carrots; 7 celery stalks; 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves; 4 garlic cloves, finely chopped; 2 leeks; 59 milliliters extra-virgin olive oil; 118 milliliters About freshly grated parmesan cheese; 1 teaspoon peppercorns, plus 1 tsp. pepper; 1 sprig rosemary (6 in.); 2 teaspoons salt, divided; 8 sprigs thyme, plus 2 tbsp. finely chopped leaves; 1 large turkey carcass (meat removed), including turkey neck, chopped into large pieces; 946 milliliters shredded cooked turkey meat, both light and dark; 5 mediums yellow onions; 59 milliliters About olio nuovo (new oil; see Types of Olive Oil, below)

Turkey White-Bean Soup with Olio Nuovo is a gluten free main course. One portion of this dish contains roughly 68g of protein, 22g of fat, and a total of 574 calories. This recipe serves 12. This recipe covers 40% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up thyme, flat-leaf parsley, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes around 11 hour.

Instructions

Make stock: Peel and quarter 3 onions.

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Onion

Stock

Cut 3 celery stalks and 3 carrots into 1-in. lengths.

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Celery Rib

Carrot

Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain.

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Leek

Cut rosemary sprig in half. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot).

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Fresh Thyme

Peppercorns

Bay Leaves

Vegetable

Rosemary

Parsley

Whole Turkey

Salt

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Pot

Add 20 cups cold water to each pot and bring almost to a boil over high heat. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.

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Stock

Water

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Pot

Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.

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Stock

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Cheesecloth

Colander

Bowl

Pot

Chill stock, covered, at least 5 hours or overnight. Skim fat from stock and discard. You should have at least 15 cups stock (if you don't, add enough water to make up the difference).

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Stock

Water

Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.

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Celery Rib

Carrot

Onion

Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.

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Stock

Heat extra-virgin olive oil in an 8-qt. pot over medium heat.

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Extra Virgin Olive Oil

Equipment you will use

Pot

Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.

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Salt And Pepper

Vegetable

Carrot

Celery

Onion

Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant.

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Garlic

Thyme

Add hot stock and bring to a simmer. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.

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Pepper

Stock

Salt

Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes. Stir in chopped parsley.

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Turkey Meat

Parsley

Beans

Soup

Add salt to taste.

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Salt

Serve soup in shallow bowls drizzled with olio nuovo and sprinkled with parmesan.

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Parmesan

Soup

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Bowl

Make ahead: Up to 3 months, frozen.

Types of Olive Oil

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Olive Oil

The USDA recently adopted these international standards for olive oil grades.

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Olive Oil

Extra-Virgin. The highest grade you can buy; the olives are pressed without using chemicals or adding heat, and they go through the press only once. To qualify as extra-virgin, the oil must also be free of specified taste "defects" and have less than 5 percent acidity.

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Olives

Cooking Oil

Olio Nuovo. Italian for "new oil," this is an extra-virgin oil less than 3 months old. Intensely green, with a pungent, vibrant taste, it quickly loses its bite, so use it right away. (Most California-produced brands of olio nuovo appear in late fall, soon after the harvest, and often sell out quickly.)

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Cooking Oil

Virgin. A lower grade than extra-virgin, lighter in flavor and higher in acidity.

Olive oil. Virgin oil blended, in varying ratios, with refined oil, which comes from olives that have already been pressed at least once; heat or chemicals may be used to extract more oil from the paste. Neutral in flavor and cheap.

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Olive Oil

Extract

Olives

Cooking Oil

Light. Refined oil with a small amount of virgin oil, if any; may also have other vegetable oils. "Light" doesn't mean lower in calories, just a lighter taste.

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Cooking Oil

Infused/Flavored. Oil in which fruit or herbs were steeped. Can also mean the olives were pressed with fruit or herbs, or that fruit or herb oils were added to the oil after pressing; both methods result in a more intense flavor than the steeping.

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Olives

Fruit