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The delicious croutons add a smoky flavor and crunch to this rich, creamy, and flavorful soup.
2 onions, diced
3 leeks, diced
3 tablespoons oil, such as Gefen Canola Oil
1 and 1/2 pounds turkey (bones or turkey neck)
4 cloves garlic, crushed, or 4 cubes Gefen Frozen Garlic
1 and 3/4 cups small white beans
1 and 3/4 cups Gefen Great Northern Beans, soaked in water overnight
12 cups water
salt, to taste
pepper, to taste
4 slices bread, crust removed
2 tablespoons oil, such as Gefen Canola Oil
1 teaspoon salt
1 teaspoon Pereg Smoked Paprika
1 teaspoon garlic powder
Sauté the onions and leeks in oil until translucent.
Place turkey bones in a mesh bag and add to the pot. Add the rest of the ingredients and bring to a boil.
Lower flame and simmer at least two hours or until beans are soft.
Remove the mesh bag containing the turkey. Blend soup with an immersion blender until creamy. Serve with Smoky Croutons (see below).
Cut the bread into cubes and place on a baking sheet.
Mix oil with seasoning and drizzle over bread. Toss to coat.
Bake at 400 degrees Fahrenheit for 10 minutes.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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