Soup & Stew
10 - 12 servings
Chef Tom Fraker
3 packages Melissa’s Peeled Baby Red Beets
4 quarts water
2 smoked turkey legs
1 package Sweet Baby Carrots, chopped
3 ribs organic celery, chopped
1 Perfect Sweet Onion, peeled and chopped
1 clove peeled garlic, smashed
4 sprigs thyme
1 bay leaf
1/2 teaspoon kosher salt
20 black peppercorns
1 organic lemon juice
2 teaspoons granulated sugar
Place beets and water in a large pot and bring to a boil.
Boil the beets for 10 minutes and remove them to cool.
Cut the beets into quarters and place back into the water. Add all remaining ingredients to the pot and bring to a boil again.
Reduce the flame to a simmer and cook, partially covered, for 2 hours.
Strain the consommé through cheesecloth and discard the solids.
Strain the consommé one more time through another piece of cheesecloth and serve.
You may want to save the turkey leg when you discard the solids. It has a wonderful smoky flavor with sweet beet undertones.