Smoked Turkey, Broccoli, And Black Bean Soup
|Olive oil||2 Tablespoon|
|Diced peeled broccoli stems||1 Cup (16 tbs) (1 Medium Head)|
|Chopped carrots||1⁄2 Cup (8 tbs) (2 Medium)|
|Chopped onion||1⁄2 Cup (8 tbs) (About Half An Onion)|
|Chopped celery||1⁄2 Cup (8 tbs) (2 Medium Stalks)|
|Dried thyme||2 Teaspoon, crumbled|
|Dried oregano||2 Teaspoon, crumbled|
|Dried basil||1 Teaspoon, crumbled|
|Dry white wine/Imported dry vermouth||1⁄2 Cup (8 tbs)|
|Chicken broth||5 Cup (80 tbs)|
|Broccoli florets||2 Cup (32 tbs)|
|Canned black beans||16 Ounce, drained (1 Can)|
|Smoked turkey/Smoked chicken||1⁄2 Pound, chopped into 1/2-inch pieces|
|Worcestershire sauce||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon (Such As Tabasco)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
To Make Stock Base: Heat oil in a 4-quart Dutch oven or soup pot over medium-high heat.
Add broccoli stems, carrots, onion, celery, thyme, oregano, and basil and saute, stirring occasionally, until vegetables are soft, about 10 minutes.
Add wine and broth and bring to a boil.
Boil gently, stirring occasionally, until liquid is reduced by about half, about 20 minutes.
To Finish Soup: Add broccoli florets, beans, turkey, Worcestershire, and hot-pepper sauce and simmer 5 minutes, stirring occasionally.
Remove pan from heat.
Stir cornstarch into cream to dissolve and stir into soup.
Return to heat and bring to a boil, stirring, until soup thickens.
Season to taste with salt and pepper.