Green Chile Turkey & Pancetta Soup

Winter is the season of soup, and in thinking about what bowl of soupy goodness I could make this week, I remembered one fantastic Green Chile Turkey soup we had years ago in Albuquerque, New Mexico. Here’s my attempt to recreate it as best I could. I added pancetta to this recipe to give it more flavor, which a normal turkey or chicken soup can often lack; I think it really works well with the green chile!

Ingredients:

• 2 cups roasted turkey
• 1/4 cup pancetta
• 4 cloves of garlic
• 3 tbsp olive oil
• 3 tbsp butter
• 1/2 onion
• Salt & Pepper to taste
• Two 4 oz. cans of green chile
• 4-5 small baked baby potatoes (feel free to substitute beans, mini pasta or your favorite soupy starch)
• 4 cups chicken stock  – (We actually love Better Than Bouillon)
• Diced tomatoes (about a cup)
•  Diced sweet peppers (3 small ones of different colors)
• Frozen veggies of your choosing (1/2 cup) (corn, carrots, celery, all good choices)

Directions:

1. Add olive oil and butter to a pot on medium heat
2. Add diced onion and cook until translucent (about 5 minutes)
3. Add garlic and pancetta and cook about 2 minutes (until fragrant)
4. Chop turkey into bite size pieces and add to the pot, cooking for 5 minutes to brown up the the turkey a bit
5. Add green chile and diced tomatoes, cooking for 5 minutes
6. Add chicken stock and bring to a boil, reducing to simmer immediately after boiling
7. Add diced potato and frozen veggies, simmer another 10 minutes
8. Top with fresh herbs or some extra green chile
9. Enjoy!

Split Pea and Ham Soup

I hope everyone had as great a Thanksgiving weekend as we did, surrounded by amazing friends and family. Now that we’re officially in the holiday season, and saying to welcome the chilly weather this week, we thought making this delicious soup was such a yummy idea. Thanks America’s Test Kitchen for the perfect recipe! Enjoy!

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine (about 1 1/2 cups)
•   Table salt
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 7 cups water
• 1 ham steak (about 1 pound), skin removed, cut into quarters
• 3 slices thick-cut bacon (about 4 ounces) (see note)
• 1 pound green split peas (about 2 cups), picked through and rinsed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
• 1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
•   Ground black pepper

Instructions

• 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
• 2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
• 3.When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.

  

  Buttery Croutons

  

  

  

  * Serve the soup sprinkled with the buttery croutons, fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.