Turkey soup: this is one thing you can do, with that thanksgiving leftover turkey. Although, this doesn't have all the ingredients that make a turkey meal, this does have ingredients to make you feel less guilty while you indulge in this turkey soup.
I always look forward to a big turkey meal, but often find myself enjoying it too much! So a nice light meal after a big dense meal is quite satisfying for me :)
For the Soup
Ingredients
2 tablespoons butter
1 or 2 garlic cloves
1 tablespoon finely chopped onion
Turkey stock
Chicken broth
3 medium carrots, sliced
2 celery stocks, sliced
1 large sweet potato, chopped
1-2 cups cooked turkey, cut or broken into bite sized chunks
Prepared dumplings
spinach leaves, chopped(optional)
1/4 head of cabbage, thinly sliced (optional)
Parsley
Thyme
1 or 2 bay leaves
Salt and pepper to taste
Directions
In a large pot, saute onion and garlic in butter on medium heat, until translucent. Add turkey stock (I have a recipe for that here) and chicken broth. How much to add depends on how much liquid you want in your soup, I added them in until I had just over half of my pot filled. (You may always add more later if you want.) If you do not have turkey stock, using all chicken broth is just fine too. Add carrots, celery, sweet potato, bay leaves, spices, salt and pepper.
Bring to a boil, then reduce heat to a simmer, until carrots are soft (but not too soft.) Add Turkey, spinach and cabbage, cook until cabbage is tender. At the very end take out bay leaves and add in the prepared dumplings. Serve immediately because the longer the dumplings cook, the more mushy they get.
For the Dumplings
Ingredients
this is my sisters recipe :)
1 large russet potato
1 egg, room temperature
flour
Directions
In a pot big enough for the potato to fit in, add potato and water to cover. Bring to soft boil until potato is done but still firm enough to hold it's form (about 10 minutes.)Remove from water and rinse under cold water to cool it off. Add more water to the pot and continue to keep the water hot. Using a cheese grater, grate the potato into a bowl (this is to get an even texture for the dumplings.) You can also use a food processor, just make sure it mostly has the same consistency. Add the egg and mix until blended, don't worry about clumping, just get it all incorporated.
Now, a tablespoon at a time, add the flour. Keep adding flour until it has reached a dough-like form. With floured hands, take a small chunk off and roll into a ball (or you can get creative and make any kind of shape!) Do not stack them because they will stick to each other. When you only have a few more to go, bring the water to a boil again. Put them in the boiling water and cook until they float to the top (about 2 minutes for mine, yours may be more or less depending on how big you made them) Take them out and add them to the soup immediately. If they do not float to the top, you have put too much flour in, but that is ok they will still turn out.
Ingredients
2 tablespoons butter
1 or 2 garlic cloves
1 tablespoon finely chopped onion
Turkey stock
Chicken broth
3 medium carrots, sliced
2 celery stocks, sliced
1 large sweet potato, chopped
1-2 cups cooked turkey, cut or broken into bite sized chunks
Prepared dumplings
spinach leaves, chopped(optional)
1/4 head of cabbage, thinly sliced (optional)
Parsley
Thyme
1 or 2 bay leaves
Salt and pepper to taste
Directions
In a large pot, saute onion and garlic in butter on medium heat, until translucent. Add turkey stock (I have a recipe for that here) and chicken broth. How much to add depends on how much liquid you want in your soup, I added them in until I had just over half of my pot filled. (You may always add more later if you want.) If you do not have turkey stock, using all chicken broth is just fine too. Add carrots, celery, sweet potato, bay leaves, spices, salt and pepper.
Bring to a boil, then reduce heat to a simmer, until carrots are soft (but not too soft.) Add Turkey, spinach and cabbage, cook until cabbage is tender. At the very end take out bay leaves and add in the prepared dumplings. Serve immediately because the longer the dumplings cook, the more mushy they get.
For the Dumplings
Ingredients
this is my sisters recipe :)
1 large russet potato
1 egg, room temperature
flour
Directions
In a pot big enough for the potato to fit in, add potato and water to cover. Bring to soft boil until potato is done but still firm enough to hold it's form (about 10 minutes.)Remove from water and rinse under cold water to cool it off. Add more water to the pot and continue to keep the water hot. Using a cheese grater, grate the potato into a bowl (this is to get an even texture for the dumplings.) You can also use a food processor, just make sure it mostly has the same consistency. Add the egg and mix until blended, don't worry about clumping, just get it all incorporated.
Now, a tablespoon at a time, add the flour. Keep adding flour until it has reached a dough-like form. With floured hands, take a small chunk off and roll into a ball (or you can get creative and make any kind of shape!) Do not stack them because they will stick to each other. When you only have a few more to go, bring the water to a boil again. Put them in the boiling water and cook until they float to the top (about 2 minutes for mine, yours may be more or less depending on how big you made them) Take them out and add them to the soup immediately. If they do not float to the top, you have put too much flour in, but that is ok they will still turn out.
Wow, that looks really great. Nice work. Beautiful pictures!
ReplyDeleteIvan Goertzen