Tag Archive: soup


World’s Tastiest Soup

Dear World,

Hope you had a great Thanksgiving! It took me a few days, but I finally got around to making turkey soup. If you still have your turkey’s carcass lying around, here’s something you can do with it. If you threw it away, do not despair – the World’s Tastiest Soup can also be made with the remainders of a chicken, home-roasted or rotisserie.

You’ll need:

  • one roasted turkey, or the carcass of a roasted turkey
  • 2-3 large carrots
  • one onion, with the peel
  • 2-3 large celery ribs
  • 3-4 garlic cloves
  • peppercorns or ground pepper
  • salt
  • any soup vegetables
  • optionally: rice or pasta

Start by stripping all the meat off of the bones. Whatever you don’t eat right then and their, you can add to the soup later. Place the carcass in a large pot. Chop the onion (wash the skin and add it for color), celery and carrots and add to the pot, along with peeled garlic cloves, peppercorns and salt (one or two big pinches should do the trick). Fill the pot with water, and bring to a boil, then simmer for 30-40 minutes.

When that’s done, turn the heat off, and discard everything (bones and veggies) but the stock. Add about 2 cups of water, and throw in anything you like. I used more carrots and celery, whole wheat rotini, turkey meat and frozen peas. Bring to a boil, then simmer for about 10 minutes, skimming off the fat with a spoon every two minutes. Alternately, if you’d rather, you can simmer the soup for 10 minutes, let it cool, then easily skim the fat, which will have formed into a skin at the surface.

And there you have it! If you need to store it, freezing it in serving-sized tupperware is your safest bet. I will close this post with my first poll: I simply cannot go through Thanksgiving without having thirds of stuffing, so I thought I’d ask.

With love,

– Viola –

Dinner last night was a SUCCESS! In my excitement, I forgot to take pictures, I’m sorry to say. But man, it’s so good to be cooking again!

The zucchini soup was the easy part. 3 zucchinis, thinly sliced (washed, not peeled), and some minced onion (about 1/3 of a yellow onion). Cover with some of that broth you have handy in your fridge (refer to this post –> https://violainthekitchen.wordpress.com/2010/10/18/apologies-and-a-broth-that-can-bring-you-back-from-the-dead/), boil until the zucchini gets mushy (about 5-10 minutes). If you don’t have broth, use salted water (though broth is SO MUCH tastier!). Transfer to blender and puree (just 5-10 seconds), and then transfer back to pot and simmer for 5 minutes. Season with salt and pepper. I meant to add some curry powder, but forgot.

Next, the chicken. Also easy! Rubbed three boneless breasts with olive oil, pepper and salt, baked at 400˚F, 10 minutes on each side. Portabella mushrooms were brushed and sliced, and tossed into a pan with some olive oil. after browning them on medium-high heat for a couple minutes, put heat on low, and pour some balsamic vinegar (about 1/4 cup) over the mushrooms. I let them cook on low heat for 5-7 minutes, and arranged them on top of the chicken breasts when those were done.

And finally, la pièce de résistance: pumpkin gnocchi with butter sage sauce. Just typing that makes my mouth water. I used the flesh leftover from last weekend’s jack-o-lantern carving (2 sugar pumpkins’ worth of flesh), which I’d baked for an hour at 400˚F. I mixed in some flour (a cup or two) until it turned into a soft dough. I boiled some water in a large pot [Rule of Italian cuisine: always use biggest pot in the house for cooking pasta] and melted some butter with a few fresh sage leaves in a small saucepan. When the water came to a rolling boil, dropped in little bite-sized balls of dough. As soon as they floated to the surface, I removed them with a slotted spoon (had to scoop as I went), drizzled them with the butter sage sauce, and served them immediately to Sebastian and Fabian, who didn’t complain! The one fault was that I’d forgotten to sprinkle a little kosher salt on the gnocchi before serving, so they were a little bland.

Recap: fun cooking, good dinner, happy roommates. Now, I really must clean the house, because I may be entertaining guests for both lunch and dinner!

Laters, world! Love,

– Viola –

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