oftt

Leftover Turkey Soup

Print Email

Saute in olive oil, diced onions, chopped celery and sliced carrots, toss in a mixture of french herbs, whatever you have on hand, rosemary, basil, thyme, marjoram.  do not brown, just cook, stirring frequently until vegetables are a little soft and still a little al dente. Spoon the vegetable mixture into a Creuset stock pot.

Add the carcass of your turkey (with some meat left on the bones) to the pan. Add a container of organic chicken or turkey broth and 4 or 5 cups of water, until the turkey is covered. Turn to low/medium heat and cover.  Monitor, often, so that liquid levels stay high. Occasionally adjust seasoning, adding salt and pepper to taste, and a little red pepper if you’re feeling brave.  Add more broth if needed.

Cook for 1 and a half hours. If you want a heartier soup, towards the end, add pasta or potatoes or cut ears of raw corn and cook a little longer for potatoes, but 10 minutes more for pasta or corn. If you want more vegetables, add a package of raw peas 8 minutes before you’re done.

Reheat and serve!  With any bread, cornbread, or muffins you have around.

 

-AE

 

restaurant news

Blue Hill
New York
by Jeanne Kelley

dan.jpgA friend of mine says that all the restaurants in New York City are good. Her belief is that is that with so many options, only quality survives. I’m not one to put her theory to the test as I...

Read more...
The Eastside Grill
New England
by Lisa Dinsmore

eastside-grill-logo.jpgWhile back home in Massachusetts for my father's 70th birthday – which is so hard to believe – my husband, older sister Sue and I wanted to take him out one night for a first-class, adult meal...

Read more...
320 South Wine Lounge
Los Angeles
by Carolan Nathan

320southlogoFlouncing along La Brea Avenue one windy day looking for a great cup of coffee which, by the way, is rather difficult to find in Los Angeles, I happened upon a rather stark building. Being the...

Read more...
Church and State
Los Angeles
by Jo Stougaard

churchstateescargots.jpgChef Walter Manzke’s smile is infectious. Wait, maybe I shouldn’t say “infectious” since we’re in the middle of the H1N1 Flu scare (I refuse to call it the OTHER name because I love my bacon).

Read more...