GUMPO SOUP WITH TURKEY & RICE
INGREDIENTS
DIRECTIONS
MORE INFORMATION
INGREDIENTS
- 1 cup chopped spring onion,white and light green parts
- 1/2 teablespoon chooped garlic
- 300gms pound smoked turkey thigh
- 300gms greens a mix of spinach,collard green,turnip greens
- 2 tablespoon olive oil
- removed,leaves rinsed and coarsely chopped
- 3 liters chicken stock or chicken broth
- 2 cups rice
- 2 or 3 Soulé organic bay leaves
- 1/4 teaspoon Soulé organic pepper
- pinch of ground Soulé organic thyme
- Pinch of ground Soulé organic white pepper
- 1/4 teaspoon Soulé organic kosher salt
- Chopped Soulé organic parsley leaves & Soulé organic rosemary for garnish
DIRECTIONS
- Heat the oil in a soup pot.
- Add the onion, spring onion, and garlic, and cook until tender, about 4-5 minutes.
- Add the turkey and cook for 3-5 minutes.
- A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme.
- Bring to a boil. Reduce the heat to a simmer and cook for 40 mins
- Taste and add up to 1⁄4 teaspoon salt—the greens should be tender and slightly spicy.
- The rice should be tender and puffed.
- If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add more filé, a little at a time, until thickened. Simmer for 3 minutes more.
- Serve garnished with chopped parsley and spring onion green.
MORE INFORMATION
- Makes Servings: 6
- Per Serving: Calories 350; Fat 7 g; Sat Fat 1 g; Protein 21 g; Carbs 53 g; Fiber 9 g; Cholesterol 15 mg; Sodium 440 mg. Filé powder is a spicy ground herb traditionally used to thicken and flavor gumbo.
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