- 4L poultry stock
- 1pc turkey leg with thigh
- ½ cup carrots, peeled and small dice
- ½ cup onion, peeled and small dice
- ½ cup celery, washed, peeled and small dice
- ¼ cup fennel, small dice
- 3 cloves garlic, peeled and sliced thinly
- ¼ cup green beans, cut into ½ inch batons
- 2 tbsp parmesan rind
- 6pc thyme sprigs
- 2pc bay leaves
- TT salt (use very little as the parmesan rind is salty)
- TT ground black pepper
- Turn on smoker and allow to begin smoking.
- Oil turkey leg and season lightly with salt and pepper
- Finish roasting to 65C internal in 175C oven.
- Allow to cool slightly and reserve skin for another purpose. Shred turkey meat by hand and reserve.
- Lightly oil bones and place back into 175C oven for 45 minutes.
- Place roasted bones in cold turkey stock and bring to a boil.
- Reduce to a simmer and cook for 2 hours.
- Strain into container and discard solids.
- Heat large pot on medium heat. Add oil and toast coriander seeds, fennel seeds and ground pepper. Add onions and lightly caramelize. Add carrots, fennel, celery and garlic.
- Add stock and bring to a simmer.
- Add Parmesan Rind, Bay Leaves and Thyme.
- Simmer for 1 hour longer.
- Remove thyme stems.
- Finish with shredded turkey meat, blanched green beans and chopped parsley and fennel fronds. Check seasoning.
Chef Wong admitted that his favourite comfort food is any kind of noodles and broth, so if you share the same passion…add a few cups of your favourite cooked noodles to this soup!
‘I’m really a scientist. I follow recipes exactly-until I decide not to. And then I’ll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I’m following a recipe, I follow it exactly.