05 Nov 2018 Cauliflower-Brussel Sprout Soup with Lentils and Shredded Turkey
This is a delicious and hearty soup, perfect for a chilly fall evening. It was inspired by a parve Cauliflower-Brussel Sprout soup that my sister-in-law made and shared with me.
The lentils in the soup are an ode to this week’s parsha, where Eisav sells his right to the bechora (firstborn status) for a bowl of lentil stew (see Bereishis 25:29-34).
The soup is a hit with adults and kids, it’s easy to make, delicious to eat, and freezes so well! A win-win soup in honor of Parshas Toldos 🙂
Note: This makes a large pot of soup, which is great because you will have to freeze. Make sure to use a large stock-pot and have containers on hand so you can freeze some of the soup.
Cauliflower-Brussel Sprout Soup with Lentils and Shredded Turkey
In a large stockpot, heat some olive oil over medium heat. To the heated oil, add:
2 onions, chopped
2 stalks celery, chopped
Sauté the vegetables over medium-high heat, for about 10 minutes, stirring frequently. To the pot, add:
2 turkey necks
1 turkey drumstick
Continue to sauté for another 10-15 minutes, allowing the meat to sear and brown. The turkey and onions will become caramelized. Make sure to frequently stir, and scrape the bottom of the pot to release all the browned bits that stick to the bottom.
To the pot, add: 3/4 c. good quality dry red wine. Turn up the flame, bring the wine to a boil. Cook about 5-7 minutes, allowing the wine to reduce.
To the pot, add:
2 bags (16 oz each) frozen brussel sprouts
2 bags (24 oz each) frozen cauliflower florets
1 box (32 oz.) low sodium chicken stock
10 c. cold water
1 1/4 c. green lentils, rinsed and checked over
Season with parsley flakes, garlic powder, black pepper, 1 Tbsp. salt, drizzle olive oil, and 3 Tbsp. pure maple syrup. Add 3 bay leaves tied up in a net cooking bag (it’ll be very difficult to find them if they are added to the soup loose).
Bring the soup to a boil, with the pot uncovered (watch so it doesn’t boil over!). Once the soup is boiling, lower the flame, cover the pot, and simmer for 2 hours.
Remove the bay leaves and discard. Remove the turkey necks and leg; do not discard! Once the leg is cool enough to handle, skin the turkey leg and remove the meat from the bone. Using a fork and knife (or your gloved hands), shred the turkey meat and set aside.
Using a fleishik immersion blender, purée the soup till very smooth. Return the shredded turkey to the pot, stirring to combine. If you have someone who would enjoy the turkey necks, do not discard those either; rather, serve them in the soup to he or she who would enjoy (as I did here).
Serve the soup hot.
B’tay’avon, happy cooking, and be sure to say a Toldos Dvar Torah (coming later in the week Iy’H) when you serve this hearty lentil parsha soup!
Be sure to check out these other lentil soup recipes: