Sunday, November 30, 2008

“Soup Day” Dawns

So, there was a slight problem with the turkey. We forgot it in the laundry room and found it the day after Thanksgiving. Thankfully (no pun intended) it is very cold in there, so my husband went ahead and cut it off the carcass to get ready for The Great Soup Day, Charlie Brown.

This is an annual tradition that always makes me feel very righteous and pioneer-y. We use up just about everything that is in the crisper to make this absolutely fabulous soup. Every year we do the same lame things: we claim that the turkey was the best ever. Then we tell the story about my first Thanksgiving as a new bride, when I suited up with rubber gloves to remove the turkey innards from the bird, causing my uncle to laugh so long we got worried. Then, when we have the soup, we say it was the best part of the holiday.

So here it is, my own invention, which I call


1/4 stick butter
2 T. flour
2 T. curry powder (I use Madras mild)
1 t. sage or Bell’s seasoning
1 big white onion, chopped
2 Yukon potatoes, cubed
2 stalks celery, chopped
2 carrots, sliced thin
8 cups turkey broth or chicken stock
salt, pepper
2 cups leftover turkey meat
1 cup cream
1 package frozen chopped spinach
Optional: leftover gravy, leftover stuffing, leftover green beans

Melt butter, drop in onion, celery, carrots, and potatoes. Saute for a few minutes; don’t worry that stuff is sticking to the pan, that’s normal. When the veggies have a bit of translucency and maybe even a bit of color, stir in the flour, curry power, sage, salt, and pepper. Cook for a minute to take the raw taste out of the flour, then slowly pour in the broth. This is the base for the soup, and you need to simmer it with the lid on once it has come to a boil. Let it simmer about 30-40 minutes.

Turn off the heat, immediately put in the turkey, frozen block of spinach, and cream. Put the lid back on and let it sit still until the spinach has completely melted into the soup.

If you have some leftovers that you are trying to use up, you can put in a bit more broth and add whatever strikes your fancy. My family is particularly fond of a bit of gravy in this soup.

What I like is that the turkey doesn’t get overcooked, because you are basically just heating it up, not simmering it for a long time. Also, this is the best use for dark meat ever! It is just delicious.

I hope you will try the soup, and let me know how your family felt about it.

No comments: