Tuesday, December 1, 2009

Turkey Soup

After Thanksgiving Detox Soup

Everyone talks about what to eat for Thanksgiving. And I have seen more than one article about what to eat before Thanksgiving. (Egg white omelet, thanks Self.) But do you know what to eat AFTER Thanksgiving?

No? Well you're in the right place old friend. Alayna's sister made turkey broth from her leftover carcass. (Recipe below- my favorite line: "break bones into small pieces." Sounds badass, right?) And I know what you're thinking, but I'm so full. That's why this soup is SO great because it's super light (think Detox Soup). It's a great light meal for the day after. A perfect after Thanksgiving soup.

Dang. You think, those soupies do it again. Knock your socks off with a spot on soup. I know, I know. We're so good at this by now-- month 11 of soup laboring- scratch that, I mean ladling- that we should probably get a book deal. Any day now, folks...

I bumped into a closet soupie while in my hometown in Jersey, she suggested a good idea for the new comer soupy- to make a top five list of best soups for easy navigation when a first timer wants to make a winner (or an old timer). I know, all the soups are winners, but some are like, big time lottery winners.

Either way, ballots are open. Cast your vote: Best soup.

In the meantime my little pilgrims and native americans, eat up.

The perfect post turkey day light soup without losing the spirit of the holiday:

  • roughly chop about 5 pieces of garlic and saute in olive oil, adding half of a chopped yellow onion when becoming fragrant
  • add a fennel bulb (only the white parts) 4-5 carrots, 4-5 celery sticks, all roughly chopped, and cook covered with a few bay leaves until you can stick a fork through them
  • cover with FRESH TURKEY BROTH* (or any other kind of broth if you don't have an awesome sister) and bring up the heat, adding a handful of chopped parsley, three heaping handfuls of sugar peas, and your leftover turkey torn into little pieces
  • serve once it's heated through!
Turkey broth, courtesy of my sister:
  • first, thoroughly clean the meat off the turkey carcass, then break the bones into small pieces and bake them at 400 for about an hour until they look crispy
  • put them in a pot of water with the onions, apples and celery, (adding salt and herbs) and boil for about an hour with the lid on, on low heat
  • pour through a colander to get out the 'gross stuff' and refrigerate or freeze for later use!

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