introduction 1
chapter 1: the broth
maker’s kitchen 9
chapter 2: master broths and stocks
whole chicken broth 28
chicken foot stock 30
chicken bone broth 32
roasted turkey bone broth 33
long-simmered roasted
beef bone broth 34
long-simmered roasted pork bone broth 36
fish stock 37
dashi 39
shellfish stock 40
green broth 43
roasted mushroom broth 44
sea vegetable broth 47
double-cooked stock (remouillage) 48
russian chicken skim broth (pena) 50
kitchen scrap broth 53
chapter 3: poultry
morning broth 56
broth for infants 59
slow-roasted salt and pepper chicken 60
schmaltz mashed potatoes and gravy with black pepper and fresh thyme 63
chicken soup with parmesan, rice, peas, and lemon 65
thai-style chicken soup with lemongrass and coconut milk (tom kha gai) 70
turkey soup with root vegetables and wild rice 75
cream of chicken soup with parsley and chives 78
yucatán-style lime soup (sopa de lima) 81
chicken in wine with mushrooms, peas, and herbs 84
dashi-braised chicken thighs 87
chapter 4: meat
beef tea 90
portable soup 93
quick pho 94
beef consommé with chives and mushrooms 97
beef stew with winter vegetables 98
black bean soup 99
salisbury steak with mushroom sauce 103
galician pork and bean stew with greens (caldo gallego) 105
oxtail soup 108
beef shank with garlic and basil 111
white bean and bacon soup 112
smoky black-eyed pea soup 115
pinto beans and ham hock 116
pork pot roast with sweet potato, ancho chile, and lime 119
spicy chickpea and lamb stew 121
chapter 5: fish
pink shrimp chowder 127
seafood stew with lemony parsley pesto 128
salmon, celeriac, and potato chowder with dulse 131
new england clam chowder 134
rhode island clear clam chowder 137
thai-style spicy prawn soup (tom yum goong) 138
simple miso soup with wakame 140
japanese hot pot with miso, clams, shiitakes, and leek (nabemono) 141
chapter 6: vegetables
bieler’s broth 146
miso-glazed bok choy 149
springtime risotto with asparagus, green garlic, and chive blossoms 150
roasted allium soup with fried leeks 153
fresh pea soup with spring herbs 157
roasted mushrooms with rye berries 159
roasted beet soup with dill and horseradish sour cream 160
irish vegetable soup 163
carrot and leek soup with thyme 164
roasted tomato and fennel soup 167
tallow-roasted onions with fresh rosemary 168
potato and onion gratin 171
turkey soup with root vegetables and wild rice
serves 6Whenever we have leftover turkey, I like to make this soup. The caramelized notes of roasted turkey balance nicely with the wild rice’s nuttiness and the sweet and earthy notes of carrots, parsnips, and celeriac. Native to North America, wild rice grows in shallow lakes and ponds. It is particularly rich in B vitamins, as well as the minerals zinc, phosphorus, and manganese. Soaking the wild rice in water with a touch of vinegar shortens its cooking time while reducing food phytate, a component of grains and seeds that can inhibit the absorption of the minerals they contain.
1 cup wild rice
1 tablespoon apple cider vinegar
1 tablespoon butter
1 yellow onion, diced
2 cloves garlic, finely chopped
3 carrots, diced
2 parsnips, diced
1 celeriac, diced
1 tablespoon fresh thyme leaves
1⁄2 teaspoon finely ground sea salt
2 cups chopped, cooked turkey
6 cups Roasted Turkey Bone Broth (page 33)
Freshly ground black pepper
Pour the rice into a mixing bowl, cover with warm water by 1 inch, and stir in the vinegar. Cover the bowl loosely with a kitchen towel to prevent stray debris from falling in. Let the rice soak overnight, at least 8 and up to 24 hours, then drain it, discarding the water.
Melt the butter in a heavy soup pot over medium heat. When the butter begins to foam and froth, turn the temperature down to medium-low and toss in the onion, garlic, carrots, parsnips, celeriac, and thyme. Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about
10 minutes.
Give the vegetables one quick stir and then add the cooked turkey and soaked wild rice. Pour in the broth and simmer, covered, until the rice is tender, about 45 minutes.
Season with salt and pepper and serve warm.
Copyright © 2016 by Jennifer McGruther. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
