I always enjoy making soups that are a touch different. For this particular soup I wanted to use up my leftovers from Thanksgiving, but I wanted it to stand out. I had preserved some lemons a couple of months ago, and thought that the blend of roasted garlic, preserved lemons, and pickled peppers would create a nice balanced base for the soup. Initially I was looking for Peppadews, a mildly piquant pepper (the Juanita pepper) from South America that is lightly pickled in brine, but I went with piquillo peppers as that was all I could find. To be fair, you could substitute them with roasted and peeled red peppers as well.
Normally when I make soups like this I like to cook the rice, or pasta, separately so that it doesn't over cook, but for this one I wanted it to absorb the broth that I had made from the leftovers from Thanksgiving. You could also switch this soup to chicken as the protein if you wanted to, as it would be great year round.
The garnish on this is just the roasted garlic, preserved lemons, and diced up pickled jalapenos with some fresh chives on top for color.
Ingredients
Preserved Lemon, rinsed and diced 3 T
Onions, diced 2 ea
Pickled peppers (piquillo or other), diced 12 oz
Roasted garlic 1/2 cup
Wild Rice 1 lb
Celery Stalks, diced 2 ea
Salt and Pepper 1 T ea + more to taste
Turkey, cooked and shredded/chopped 2 lb
Turkey Stock (or chicken) 3 qt
Water 1 qt
Bay leaves 4 ea
Aleppo pepper 1 T
Oil 1 T
Garnish
Roasted garlic, preserved lemon, and pickled pepper relish with chives
Method of Procedure
Saute your onions and diced preserved lemon on medium heat, in olive oil, until soft.
Add your Aleppo pepper (crushed red pepper will work if you don't have the Aleppo), bay leaves, 1 T salt and 1 T pepper.
Put in your diced peppers, celery, roasted garlic and turkey.
Add your stock and water then bring to a boil then reduce to a simmer. Cook for 1 hour.
Bring back to a boil, put in wild rice, reduce to a simmer and cook for about 45 minutes. (If you need to add a little of water because it cooked down while simmering, do so now)
Season to taste and serve in a bowl. Garnish with relish and chives then enjoy.
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