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24 Oct 2009 17:57
Turkey-Garlic Soup with Lentils, Barley and Kale There are as many varieties of chicken soup as there are beliefs about what kind should be administered as cold remedy; spicy soup laced with garlic and chilies is said to clear nasal passages, even temporarily, and while egg noodles are traditional, barley delivers complex carbohydrates, fiber, and more vitamins, minerals and antioxidants, many of which support the immune system, than plain old noodles. the leftover carcass from a roasted turkey, with some meat still attached to the bones 1 small onion, unpeeled and cut into quarters 2 stalks celery, chopped (with leaves) 8 cups (2 L) water 4-5 garlic cloves, peeled and minced 1 tsp. whole black peppercorns 1/4 pearl or pot barley 1/4 cup lentils Juice of half a lemon squirt of chili sauce or a big pinch of red chili flakes a few big handfuls of kale (about half a bunch), roughly chopped or torn Salt and pepper, to taste Put your turkey carcass into a large pot with the onion, one stalk of celery, water, garlic and peppercorns. Bring to a simmer and cook, covered, for about 45 minutes. Meanwhile, cook barley and lentils in a small pot with lots of water for 45 minutes; drain and set aside. Remove the turkey stock from heat and set aside until cooled slightly; pour through a colander or sieve into another pot, and pull any chunks of meat off the bones and add back to the stock. Discard the rest of the carcass and vegetables. Bring the stock to a simmer and add the remaining stalk of celery; cook for about 8 minutes. Add the barley, lentils and turkey, stir just until heated through. Squeeze in the lemon juice, add a squirt of chili paste and the kale; cook for another minute, just until the kale wilts. Season with salt and pepper and serve hot. Serves 4-6
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