VT Turkey Veggie Soup
I currently work at a specialty sandwich shop in Burlington, VT…the other day we had VT Turkey Meatball Soup as the soup of the day…
“Where did you get this Turkey?” I asked.
“Ohh down in Richmond, Vermont…” the owner said.
“Wow,” I said surprised, as this is out of the ordinary for him to shop locally, “that’s awesome. Was it at Misty Knolls Farm?”
He paused for a moment and then a little smirk, like that of a 5th grader who just tricked his buddy into trading a carrot for a candy bar, stretched, wide across his face.
“No! Come on man. I didn’t get it in Richmond!” he chuckled.
“Where did you get it then?”
“Cosco…” he said, “they have good meat.”
This is my VT Turkey Soup (recipe below):
VT Turkey Veggie Soup
3 large carrots
5 roma tomatoes
1 full bunch of celery
1 head of kale
1 bunch of cilantro
4 onions
1 pound of local VT turkey cutlet
5 cups of chicken stock***
2 cups of water
oregano
basil leaves
salt
pepper
bread ends
cabot extra sharp cheese
Cut up the veggies, leave them fairly large, makes for a hearty, chuncky soup, then toss them into a crock pot. Chunk the turkey* and pan sear it quickly then add to crock pot. Pour in the chicken stock and add water as needed (the less water, the more flavor). Set on High for 10 hours if your crock pot is as diesel as mine! Wait patiently for deliciousness to transpire.
I collect the breads ends that needlessly get tossed in the garbage at my work. Toast a few bread ends, slice a little cabot cheese up and dip away!
*I purchased this turkey from a local VT farm called Misty Knolls Farm based out of New Haven, VT. Hoping to do a profile piece on the farm soon! Keep an eye out.
***A week before making this soup I had purchased a local chicken (also from Misty Knolls Farm), out of which I made a roast with veggies. Once I picked that clucker clean I used the carcuss to make a stock (gotta use it all!). I made the amateur mistake of using the giblets (typically the heart, gizzard, liver and other visceral organs) in a gravy, which didn’t turn out so hot. If I had known I would have saved them for the chicken stock…anyways here is the recipe for the stock:
Add chicken carcass and giblets to a large pot, fill with cold water. Add finely chopped veggies (onions, celery, carrots). Season with salt and pepper.
Bring to boil, then simmer uncovered for the next 6 hours (or more if you can!). Skim any goopy foam that builds up on the surface, mold that into a ball and throw it at someone you dislike. The longer you cook the stock, the more water will evaporate making it more concentrated.
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Written by Nick
