Brown Garlic Yam Soup (Ming Tsai) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1 cooked turkey carcass, divided into parts |
2 tablespoons rendered turkey fat, plus 1 tablespoon |
20 cloves garlic |
2 large yellow onions, rough cut |
2 large carrots, peeled and rough cut |
2 ribs celery, rough cut |
4 thyme sprigs |
1 teaspoon whole black peppercorns |
1 quart turkey stock |
2 cups cooked and cold (leftover) yams |
1/2 cup cleaned, stemmed and quartered shiitakes |
1/2 cup leeks |
1/2 cup sour cream |
1 lime, juiced |
1 tablespoon chives, chopped |
Directions:
1. Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.
2. Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.
3. Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.
4. In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
5. Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
6. Beverage: Leftover buttery California Chardonnay
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