Navy Bean-Rosemary Soup

Instructions

WHAT TO DO

1.    In dutch oven, on medium-high heat, bring rice oil to high heat

2.   add onion, bell pepper, celery, and turkey neck

3.   when onions caramelize, add garlic, rosemary, bay leaf, and stock

4.   when stock comes to simmer, add beans and butter

5.    when beans come to simmer, remove turkey necks, reserving on the side

6.   With immersion blender, blend until smooth

7.   let soup simmer for 5-10 minutes

8.   garnish with meat torn off turkey necks and rosemary sprig

Ingredients
  • 1 pound, or 3 pieces of smoked turkey neck
  • ⅓ cup celery rib, small diced
  • ⅓ cup yellow onion, small diced
  • ⅓ cup bell pepper, small diced
  • 5 cloves roasted garlic
  • 1 24 ounce can creole style navy beans
  • 2 tablespoons rice oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoon creole seasoning
  • 1 teaspoon fresh rosemary, minced, 1 whole sprig for garnish
  • 2 tablespoons butter
  • 1 teaspoon red chili flakes

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