Monday, July 5, 2010

Turkey Cacciatore Soup

5 lb. ground turkey
Coarse salt and black pepper
1 tsp.crushed red pepper flakes
8 tablespoons extra virgin olive oil (EVOO)
4 russet potatoes, peeled and cubed into 1-inch squares
1 package babyportobello mushrooms, sliced
8 ribs celery hearts, chopped
2 medium onions, peeled and quartered lengthwise, then thinly sliced
8 cloves garlic, chopped
1 cup dry Italian red wine 
2 cans diced tomatoes (15 ounces)
2 cans fire-roasted crushed tomatoes (28 ounces)
4 cups chicken stock
6 tablespoons fresh rosemary (3-4 sprigs), finely chopped
Grated Parmigiano Reggiano or Romano cheese, to pass at table

Crusty bread, to pass at the table

PreparationHeat a deep skillet or a medium soup pot over medium-high heat. Add two tablespoons EVOO, two turns of the pan, and add the vegetables. Season  with coarse salt and pepper and red pepper flakes. Add the turkey and brown. After the turkey is browned ann the tomatoes, wine, rosemary and broth. Cook on a low simmer for 8 hours.
Serve with bread and grated cheese.

No comments: