Friday, November 26, 2010

Suppe

I realize that it won't be Saturday until tomorrow, but I wanted to make my homemade turkey soup today from the stock that I made yesterday (remember?)--so this week our family's Scandinavian Saturday supper is happening on a Friday.

kalkunsuppe ["turkey soup"]

I didn't use a recipe for this one; I just threw in what seemed to "fit," and the result was pretty good.  I sautéed chopped carrots and parsnips in olive oil and butter with salt, cracked pepper, and herbes de Provence.  Then I added chopped celery, leeks, red bell pepper, and mushrooms to continue sautéing before adding white wine.  Then I brought in from the chilly veranda the turkey stock that I had made yesterday and skimmed off the fat before adding the flavorful stock to the simmering vegetables.  As that heated through, I chopped all the dark turkey meat and most of the white and then added it to the soup.  Then I added a buncha stuff: garlic cream of mushroom soup, a can of grilled chicken and noodle soup, a few packets of different seasoning mixes (meant for chicken stews and such), garlic seasoning, a dried dill seasoning mix . . . just whatever I could find in the spice cabinet that looked good.  After the soup had simmered a couple hours, I stirred in chopped parsley and fresh spinach to wilt.  The result was the thick, rich, full-of-flavor turkey and vegetable soup pictured above.

P.S.  We have so much dressing left over from our turkey dinner that I had Susan cut some of it into slices and toast them in the oven to serve as a savory bread to go along with our meal!  (That's what's on the plate in the photo.)

2 comments:

  1. This soup is AMAZING!!! It was delicious the first night, and equally as delicious at dinner today -- nicely done!

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  2. I love making home made soups. They're the best!

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