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The End of the Turkey in a Delicious Way – Turkey Rice Soup

Now that I have returned from visiting family for the Thanksgiving holiday and gotten caught up with some of the work I had to catch up on, I can get back to trying to do some blogging. Even though I did not cook Thanksgiving dinner at home this year, I still had some leftover turkey from a couple of the turkey meals I had tried out before Thanksgiving. With that in mind, I naturally had to come up with some different ways to use some of the turkey meat and the turkey stock that I had created with the carcass from the turkey. I have made potpie and open-faced turkey sandwiches in the past and even turkey salad but this seemed like a good opportunity to try to make a quick and easy soup. I found this recipe at Food Network for turkey rice soup that was simple, used basic ingredients and was put together very easily. This recipe assumes that you have not already made turkey stock with the leftover carcass and gives you instructions on how to do so but if you have a ready-made the stock you can simply skip over that step and get right down to making the soup.

Turkey Rice Soup

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

In a large pot, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring the mixture to a simmer. Simmer the stock for about 2 to 3 hours over medium low heat. Strain and discard all of the vegetables and bones. Reserve the turkey stock.

In a separate large pot, melt the butter over medium heat and cook the onions until they are tender, about 4 to 5 minutes. Stir in the celery and the dried thyme. Stir in the carrots and rice and toss the ingredients to coat the rice. Stir in the turkey stock and bring the mixture to a simmer. Cook the soup until the vegetables and rice are tender about 12 to 15 minutes. Stir in the turkey, corn and the parsley. Return the soup to a simmer and season the soup with salt and pepper to taste.

That is all there is to this particular recipe. You can easily make use of everything you have right in your home and have the entire meal done in under thirty minutes. It produces a very flavorful soup that you can use as a meal all on its own. You could certainly add other vegetables to the soup if you have some that are left over or just prefer having different vegetables, such as broccoli, green beans, peas or just about anything else. You could also swap out the rice and use noodles instead if you want to make a turkey noodle soup, though you will not have to cook the noodles quite as long as you would the rice in order to get them tender. Soup always goes great with some homemade bread or biscuits if you have them or even your favorite store-bought variety. You could also have your soup with a sandwich or salad to make it a more complete meal with that is what you want.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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The First Soup of the Season – Baked Butternut Squash and Celery Root Soup

Okay, so the weather hasn’t been exactly fall weather here the last 2 days, with temperatures getting up into the 80s during the day on both days, but it still seems to be that soup time of year. Things cooled down quite a bit last night and should be back more towards normal here, which means brisk autumn air that makes for good soup weather. With so many great fall vegetables around right now, particularly a bunch of different root vegetables, the opportunities are there to make all kinds of good soups. One that has always been a family favorite of ours has been butternut squash soup and since squash is so plentiful right now  I knew I just had to make some soup the other night. I had picked up a couple of butternut squash at the farmer’s market last week, along with some carrots, celery root and leeks and I knew this was all going to come together nicely for a soup dinner. I decided to use this recipe from Molly O’Neill at New York Times Cooking for a baked butternut squash soup and adapted it to include some other great root vegetables to make it my own.

Baked Butternut Squash and Celery Root Soup

2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

medium leeks, white and light green parts only, rinsed well and finely chopped

1 celery root, peeled and cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 teaspoons honey

teaspoon each of mace, ground ginger, cinnamon and allspice

 

3 cups chicken broth

1/2 cup heavy cream

4 sprigs flat-leaf parsley, stems removed, finely chopped (optional)

Preheat the oven to 400 degrees.

Place the squash, carrots leeks and celery root in a shallow roasting pan or casserole dish. Sprinkle the olive oil over the vegetables, add salt and pepper to taste and toss the vegetables in the oil to coat them well. Drizzle the vegetables with the honey and add the mace, ground ginger, cinnamon and allspice and toss the vegetables again so they are well mixed. Cover the pan with aluminum foil and roast the vegetables in the oven for about 20 minutes. Remove the foil from the pan and continue roasting the vegetables until they are lightly browned and fork tender, about another 20 to 25 minutes.

While the vegetables are roasting, heat the chicken broth in a large pot or Dutch oven until it is simmering. Remove the pan from the oven and place the vegetables in the pot with the broth and mix them well. All the broth and vegetables to continue simmering for about 5 minutes. Remove the pot from the stove and using an immersion blender, blend the vegetables and broth together until the vegetables are smooth (You can also do this in a blender in batches if you prefer). Return the pot to the stove and bring the soup slowly to a boil over medium-low heat and then stir in the heavy cream. Ladle the soup into bowls and garnish with parsley, if desired.

You get some great combinations of flavors here with the squash, celery root, carrots and leeks. The honey just bumps up the sweetness a tiny bit here and the spices, even though they are in small amounts, add just the right touch. I like roasting the vegetables before putting them in the soup because they get nice and tender and seem to have better flavor this way than if you sautéed them in a pan or the same pot as the soup. You can leave out the heavy cream if you prefer but I added it because it helps create some great texture to the soup. The soup would benefit even more if you added a peeled and sliced apple to the vegetables when roasting, but I didn’t have any on hand so I left it out. You could also easily make this a vegetarian meal by using vegetable broth instead of chicken broth or just using water.This makes a nice batch of soup so you can have leftovers for other meals or lunches and we had the soup with sandwiches for dinner, but you could easily have it by itself, with some croutons, a salad or just with some homemade bread or biscuits. It was a great way to kick off what hopefully is the first of some awesome soups and stews this year.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 20, 2016 in Leftovers, Lunch, One Pot Meals, Vegetables, Vegetarian

 

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Why is it Still Cold? Looks Like Time For Another Soup – Chicken and Barley Soup

We are still experiencing windy and cold weather here today in my area of New York and even though Spring starts tomorrow night, we are expecting 2 to 4 inches of snow tomorrow, which does not bring a smile to anyone’s face around here after all of the snow and cold we have had this winter. In any case,cold weather, and even early spring weather that can be chilly, is still a good time to break out the soup recipes and make something nice and warming. This particular recipe that I found at the Kitchn worked perfectly with some leftover chicken that I had. It is for chicken and barley soup and makes use of chicken, some veggies and barley to create a hearty and warming soup.

Chicken and Barley Soup

1 tablespoon olive oil or vegetable oil

2 carrots, peeled and diced

4 stalks celery, diced

1 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 quart chicken broth

1 cup water

1 cup pearl barley

2 cups diced cooked chicken

1 to 2 tablespoons lemon juice, to taste

Parsley, to garnish, if desired

Heat the olive oil or vegetable oil in a Dutch oven or large, heavy-bottomed soup pot. Add the carrots, celery, onion, oregano and salt. Stir to coat the vegetables with the oil and herbs, then cover the pot and allow the vegetables to sweat until the onions are translucent and the carrots are softened, about 10 to 12 minutes.

Add the chicken broth, water and the pearl barley to the pot. Bring the mixture up to a simmer and then cover the pot and turn the heat down to low. All the soup to simmer until the barley is cooked through, about 30 to 40 minutes. Uncover the pot and add the cooked chicken. Allow the chicken to warm through, about 2 to 3 minutes, then add 1 tablespoon of the lemon juice. Taste the soup to adjust the seasonings and add more lemon juice, salt or pepper to suit your tastes. Serve the soup immediately and garnish it with parsley, if desired.

If you do not have any cooked or leftover chicken in the fridge, you can easily add some uncooked  cubed chicken after you have sweat the vegetables and cook the chicken until it is no longer pink and cooked through, about 5 to 6 minutes. the lemon juice adds a nice touch to the soup but I found 1 tablespoon to be plenty and left it at that. I really liked the barley with this soup and it added great texture and flavor overall to make the soup a bit heartier than just your standard chicken soup or chicken and rice soup. You could always add different vegetables or other veggies if you prefer and this soup is hearty enough to stand on its own as a meal, though some nice crunchy homemade bread with it does go rather nicely. Hopefully it will be the last soup recipe of the winter for us here!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Warm Up on a Cold Day with Potato Leek Soup

It seems that it is pretty frigid just about everywhere across the United States today, and I know that it is below zero here with the wind chill this morning with predictions that it will get even colder here tonight and tomorrow. I hate the cold weather a great deal as it is so I do my best to stay inside, stay warm and make the best of it. Days like today are ideal for breaking out the soup recipes and I plan to make a few different soups over the next week or so, but here is a recipe for a family favorite that I actually made around the holidays for a potato leek soup. We love potato leek soup in my house and it goes pretty quickly around here so I try to make a lot of it so we can have it available for lunches as well. While this is a soup you can serve hot or cold, I always prefer it warm. I tried this simple recipe from Alton Brown this time out and it is pretty similar to ones I have tried in the past, though it has a slight change with a larger ratio of leeks to potatoes.

Potato Leek Soup

1 pound leeks, cleaned and dark green sections removed, about 4 to 5 medium

3 tablespoons butter

Heavy pinch kosher salt, plus additional for seasoning

14 ounces (about 3 or 4 small) Yukon gold potatoes, peeled and diced small

1 quart chicken or vegetable broth

1 cup heavy cream

1 cup buttermilk

1/2 teaspoon white pepper

1 tablespoon snipped chives

After thoroughly cleaning the leeks, chop the leeks into small pieces. In a 6-quart saucepan or Dutch oven set over medium heat, melt the butter. Add the leeks and a heavy pinch of the kosher salt and sweat the leeks for about 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 25 minutes, stirring the leeks occasionally.

Add the potatoes and the vegetable or chicken broth, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low, cover and gently simmer until the potatoes are soft, about 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until the soup is smooth. Stir in the heavy cream, buttermilk and white pepper. Taste the soup and adjust the seasoning as needed. Sprinkle with chives and serve immediately or chill and serve cold.

I love the creamy, silky texture of this soup and all of the great flavor you get from the potatoes and leeks, and this version has the leeks really shining through for some excellent flavor. You can make this vegetarian by using vegetable broth instead of chicken if you like and the combination of buttermilk and heavy cream is nice for this dish, though you could just use heavy cream if you prefer it that way. This soup makes an excellent first course for any meal or it can be a great meal on its own, which is how we often have it. Serve it with some homemade bread, rolls, or biscuits or even with sandwiches and you have a great dinner that is easy to make.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Fall Soups and Stews – Photo Gallery | SAVEUR

Fall Soups and Stews – Photo Gallery | SAVEUR.

It is definitely that time of year when my attention (and perhaps yours) turns to warm, comforting meals like soups and stews. These make great tasting, nourishing meals that are perfect for you to make any time, like on the weekend to get ready to have for lunches or dinner during the week. Saveur Magazine has put together 60 soup and stew recipes so you can try just about anything that you like. Check it out!

 

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From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit. As the fall weather gets closer and closer I start to think more about making some, warm,comforting meals for dinner. This very often includes making an array of different types of soup that are perfect for the season and are great for dinners, lunches and leftovers. Bon Appetit has put together 31 soups that are great for this time of year. Take a look at the recipes and find your favorite one to try. Check it out!

 

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When it’s This Cold, Part 2 – This Time It’s Soup – Alton Brown’s Lentil Soup

It is still freezing cold here in New York and today it is snowing again. It seemed even colder yesterday and the day before that. It would be nice if we got a little bit of a break in the weather and I cannot wait for winter to be over already. For now, we’ll just have to deal with it and that means more warm and hearty meals. Yesterday it was the bean stew recipe, today it is a recipe for lentil soup. Again, I was going for soup recipes that were quick and easy and didn’t need all day to cook or prepare. I found this one from Alton Brown for a simple lentil soup and I wanted to give it a try.

Alton Brown’s Lentil Soup

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground grains of paradise

Place the olive oil into a large Dutch oven and set it over medium heat. Once the pot is hot, add the onion, carrot, celery and kosher salt and sweat the vegetables until the onions are translucent, about 6 to 7 minutes. Add the lentils, chopped tomatoes, chicken or vegetable broth, coriander, cumin and grains of paradise and stir the mixture until it is well combined. Increase the heat to high and bring the mixture just to a boil. Reduce the heat to low, cover the  pot and cook the soup at a low simmer until the lentils are tender, about 35 to 40 minutes. Using a stick blender, puree the soup to your preferred consistency and serve.

Just a few points about this recipe. First, you are probably wondering what the heck grains of paradise is. I love Alton Brown, but he can make use of some unusual and really hard to find ingredients sometimes. Grains of paradise is a spice from West Africa that is very much like a mix of pepper, cardamom and coriander. For the amount needed for this recipe, I couldn’t see myself going out and buying it since it can be quite expensive and the odds are pretty good I would not be able to find it locally anyway. Instead, I looked around on the Internet and saw that as a substitute many people use freshly ground black pepper or cardamom. I decided to go with the black pepper myself and just used that. Also, this time of year the tomatoes in this area are not very good, so I simply substituted a cup of canned diced tomatoes instead and I think they worked out just fine anyway. You also want to make sure that you pick over your lentils before you use them. Most of the time there is no issue at all, but rinsing and picking over them just to check for pebbles and such is always a good idea when you are using dried beans like this. Nothing spoils a meal faster than getting a rock in your soup. As for the soup itself, I love lentil soup and this one had a nice flavor from the coriander and the cumin. It was very filling and hit the spot and took no time at all to make. I made some cream biscuits to go along with the meal and we were all good to go with leftovers for another day.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day, keep staying warm, and enjoy your meal!

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Jennifer Probst

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Laissez Faire

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