nice and mild. soothing.


White Bean Vegetable Soup with Delia's Turkey Stock

Recipe By :KP PreDiabetic Meals
Serving Size : 2 Preparation Time :0:00
Categories : Soups

FOR THE STOCK:
1 turkey breast bone (from roasted turkey)
6 baby carrots -- split lengthways
2 celery stalks -- trimmed, cut into chunks
1 tablespoon onion flakes -- (roasted; freeze dried)
1/4 teaspoon ground thyme
2 bay leaves -- (laurel)
1 tablespoon black peppercorns
1 teaspoon fennel seed
2 pinches salt
4 1/2 cups water

FOR THE SOUP:
vegetable cooking spray
1 teaspoon extra virgin olive oil
1 pound total mixed vegetables; such as...
7 1/2 ounces peeled diced rutabaga
3 1/2 ounces peeled chopped carrot
2 3/4 ounces chopped leafy celery
1 3/4 ounces trimmed leek -- halved lengthwise; sliced
1/2 ounce diced red onion

SEASONINGS:
1/2 ounce chopped fresh parsley
2 teaspoons herbes de provence
1/2 teaspoon ground coriander -- (seed)
salt and white pepper
1 cup cooked white kidney beans (cannelini) -- (drained; rinsed)
GARNISH:
2 tablespoons parmesan cheese

Make the stock in a 3 to 4 quart saucepan. Break the turkey breast into it
(along with all the bits that cling to it), then add the rest of the
ingredients. Cover with water, bring up to simmering point, skim off any
scum that rises to the surface, then simmer for 2 hours. After that strain
the stock and discard all the debris. Pick meat from bones and use in soup
(optional).

For the soup, sweat the chopped vegetables in oil in a large pan sprayed
with vegetable oil. Stir often and cook for 10 minutes over a medium
setting. Add stock and seasonings. Add turkey stripped from the bone if
using. Simmer, with the lid on, very gently for 45 minutes. Add the beans
and cook for 15 to 30 minutes. Optional: puree some of the soup. Taste to
check the seasoning, and re-heat before serving. Offer freshly grated
parmesan.

This recipe is taken from Delia Smith's Complete Cookery Course, Delia
Smith's Complete Illustrated Cookery Course and Delia Smith's Christmas.
<http://www.deliaonline.com/recipes/turkey-soup,788,RC.html> She suggested
a puree; we added the beans and left it chunky. The broth is mild and
satisfying. -2005-11-13 kitpath

Description: .A mild soothing Minestrone made from bones leftover after
roasting a turkey breast."
Source: .Delia Smith online"
S(Archive): .photo:
http://home.earthlink.net/~kitpath/kitchen/DiabDiet/kpPreDiabetic.htm"
Yield: .4 cups"

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Per Serving (excluding unknown items): 297 Calories; 5g Fat (14.8%
calories from fat); 15g Protein; 52g Carbohydrate; 17g Dietary Fiber; 4mg
Cholesterol; 376mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
2 1/2 Vegetable; 1/2 Fat.



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