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Turkey, Chick-Pea And Green Chili Soup
(Bowl of the Wife of Kit Carson)
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| What You Need: |
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1 cup (½ pound) dried chick-peas (garbanzos)
2 quarts water
Two 1½ - to 2-pound turkey legs, thoroughly defrosted if frozen
2 medium-sized onions, peeled and coarsely chopped
1 medium-sized bay leaf, crumbled
1 tablespoon salt
8 whole black peppercorns
3 tablespoons uncooked long-grain white rice
1½ teaspoons crumbled dried oregano
3 tablespoons finely chopped seeded canned green chilies
½ pound Monterey Jack cheese, cut into ¼-inch dice, or substitute ½ pound diced Munster cheese
2 tablespoons finely chopped fresh parsley
1 large firm ripe avocado, halved, seeded, peeled and cut lengthwise into thin slices(see poor man's butter)
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| How To Cook: |
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1. Starting a day ahead, wash the chick-peas in a sieve under cold running water, place them in a large bowl or pan, and pour in enough cold water to cover them by 2 inches. Soak at room temperature for at least 12 hours. Drain the peas in a sieve or colander and discard the soaking water.
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2. Then place the peas in a heavy 4- to 5-quart casserole, add the 2 quarts of water, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for about 1 hour, or until the chick-peas are tender. With a slotted spoon, transfer them to a bowl and set aside.
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3. Add the turkey legs to the chick-pea cooking liquid. The liquid should cover the turkey completely; if necessary, add water. Bring to a boil over high heat, meanwhile skimming off the foam and scum that rise to the surface.
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4. Add the onions, bay leaf, salt and peppercorns, reduce the heat to low, and simmer partially covered for about 45 minutes, or until the turkey legs show no resistance when pierced deeply with the point of a small sharp knife.
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5. Transfer the turkey legs to a plate. Then strain the stock through a fine sieve set over a bowl, and return it to the pot. Remove the skin from the turkey legs with a small knife or your fingers.
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6. Cut or pull the meat away from the bones and discard the skin and bones.Cut the meat into 1-inch cubes and set them aside.Over high heat, bring the stock in the casserole to a boil.
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7. Add the rice and oregano, stir well and reduce the heat to low. Cover tightly and simmer for 20 minutes, or until the rice is tender. Stir in the chick-peas, cubed turkey and chilies, and simmer for 4 or 5 minutes longer to heat all the ingredients through.
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8. Taste for seasoning and ladle the soup into a heated tureen or serving bowl. Scatter the diced cheese and the parsley over the soup, arrange the avocado slices on top, and serve at once.
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