Sunday, November 28, 2004
Creamy Turkey Soup with Rice
Are you sick of the turkey left overs yet? Thow'em in a pot make a wonderfully tasty, heartwarming soup.
the procedure
1. Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 2 to 3 hours.
2. In the mean time, dice the remaining onion, carrot and celery in to fine pieces. Dice the turkey meat to bite size, no larger than the size of a soup spoon. Set aside the goods.
3. Remove large bones and carcass from the pot. Strain the broth through colindar, covered with wet cheese cloth. Discard the solids. Trasfer in to a clean bowl or pot, store in the refrigerator until the next day. You can remove the fat at this point if you choose to :)
4. In a large soup pot, heat garlic cloves and chopped sage in butter. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 6 to 8 minutes. Add flour and continue cooking for few more minutes.
5. Slowly add quarter of the stock and stir well, scraping the bottom of the pan to mix in the flour and bring to just to a boil.
6. Dice the leftover vegetables, add to the soup pot along with rice and the remaining broth and bay leaf. Bring to a simmer.
7. Add the cream, continue to simmer in low heat till heated through.
8. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
9. Garnish with crushed oregano leaves and parmesan cheese.
the formula
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
4 tbsp flour
1 cup cooked rice
Other leftover cooked Thanksgiving side vegetables
1 tablespoon chopped fresh sage leaves
Fan of the rotisserie chicken from the deli? Freeze/save the carcass and make chicken soup.
the procedure
1. Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 2 to 3 hours.
2. In the mean time, dice the remaining onion, carrot and celery in to fine pieces. Dice the turkey meat to bite size, no larger than the size of a soup spoon. Set aside the goods.
3. Remove large bones and carcass from the pot. Strain the broth through colindar, covered with wet cheese cloth. Discard the solids. Trasfer in to a clean bowl or pot, store in the refrigerator until the next day. You can remove the fat at this point if you choose to :)
4. In a large soup pot, heat garlic cloves and chopped sage in butter. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 6 to 8 minutes. Add flour and continue cooking for few more minutes.
5. Slowly add quarter of the stock and stir well, scraping the bottom of the pan to mix in the flour and bring to just to a boil.
6. Dice the leftover vegetables, add to the soup pot along with rice and the remaining broth and bay leaf. Bring to a simmer.
7. Add the cream, continue to simmer in low heat till heated through.
8. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.
9. Garnish with crushed oregano leaves and parmesan cheese.
the formula
2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 carrot, minced
1 stalk celery, minced
4 tbsp flour
1 cup cooked rice
Other leftover cooked Thanksgiving side vegetables
1 tablespoon chopped fresh sage leaves
Fan of the rotisserie chicken from the deli? Freeze/save the carcass and make chicken soup.
// posted by Fumi Matsubara @ 6:33 PM 
