If you have chicken stock in your freezer or available you can use that instead of the turkey legs and the soup will be ready within ½ an hour (if you cut your cauliflower small enough) The trick to cutting cauliflower is to cut it in half first, then cut off the leaves and cut out the core. Then slice it and chop it over again.
This is my version of the popular dish. I love fresh oregano but if you don’t have it basil, rosemary, thyme or mint will do the trick!
Lemon zest is so refreshing! Invest in a good quality (not expensive) zester and you will forever thank me! If you have fresh corn, its even better, just slice it off the cob and add it to the salad bowl with the cooked edamame.
Persimmon is probably one of the sweetest most delicious fruit if it is ripe and fresh! If you can’t find it in your supermarket, feel free to substitute it with mangoes, peaches, oranges or grapefruits.
I used non pickled corn beef for this but pickled would work too just don’t add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.