Tuesday, October 27, 2009

Chunky Turkey Vegetable Soup

Leftover turkey breast from Thanksgiving produced this soup. Chicken could substitute and it would easily extend with the addition of noodles - wide to match the chunky cut. If you had a bit of leftover cooked rice, that could go in too, or leftover corn or broccoli. All of it could get "used up" by tossing them into this soup. If you want a more yellow broth, add a smidgen of turmeric.

It would be okay to use up leftover gravy by adding it to the broth, but I didn't in this case. Adding gravy would change the character of the broth from clear to cloudy and make it slightly thickish. Unless I'm making a cream soup, I prefer using leftover gravy for making meat pies or hot sandwiches or in beef based soups. There is something comforting about chunks of chicken or turkey in a lovely clear golden broth.
Because I used water and not broth I added two Oxo bouillon packets to boost flavour. Had I used gravy, broth or the bones, I would have left out the Oxo. The turkey for this also happened to be brined, which just means it was soaked in a salt spice solution before roasted and was more flavourful on that account.

The base for this soup - onions and fat are only sauteed as far as a golden hue. This is how I do all my white based and cream soups. The amounts given here can all be adjusted downward to make a smaller pot of soup. The method remains the same - will plan to talk more about soup making later.

Chunky Turkey Vegetable Soup

  • one cooked breast of turkey (leftover roasted brined turkey, skin removed)
  • 5-6 potatoes
  • 4 carrots
  • 4 stalks celery
  • 1 bunch of celery leaves (pull out the leaves from the center part of the celery bunch and cut off just below where the leaves begin)
  • 1 Tbsp. salt
  • 1/8 tsp. or to taste white pepper
  • 1/2 - 1 Tbsp. dry parsley
  • 2 - 3 Tbsp. turkey or chicken fat or butter (I used fat skimmed off the top of leftover turkey gravy)
  • 2 packets of Oxo chicken flavour (may omit if turkey or chicken broth is used)
  • water or broth to cover vegetables as soup progresses (approx. 10 cups.)
Chop two medium onions. The chop is smallish. Saute this in some turkey fat skimmed off the gravy. Only saute until limp and golden. Don't brown it. If I was making a beef, tomatoey or lentil type soup, I would brown the onions deep and caramelized.
Clean and chop stalks of celery and a good section of the inner celery leaves. Add this to the onions and cover with chicken broth or water. I used water for this soup. Let simmer.
Add four diced carrots.
Add 5 - 6 diced unpeeled potatoes. Add more water or broth to cover the vegetables. Stir in salt, pepper, Oxo and parsley flakes. Let simmer.
When the potatoes are not quite soft, add roughly chopped breast of turkey and let simmer until the potatoes are soft adding more liquid to cover if necessary. I used one whole breast from a fifteen pound bird but less meat would be just fine or even a white flat bean could have been substituted for the meat. Of course, you'd have to rename the soup.


Mental P Mama said...

What time do you want me?


Oooooooooooo Yummmmm! and here's me just munchin on an apple - trying to be good and keep an eye (not very succesfully it must be said!)on the calories!
Thats it - I must make soup in the morning - soup for lunch, yum!

x Vicky x

Adeena said...

Mmmm... looks yummy!

I've got a home-grown chicken carcass in the fridge right now waiting to be turned into broth... for Chicken Noodle Soup! :)

I love soup on a cool day.

Gill - That British Woman said...

looks yummy, although I would have to pick out each and every piece of celery, as I HATE celery, did I mention I HATE celery..LOL


Jeanne said...

Sounds delicious♥