Where Local and Global Appetites Collide

Recipe – Turkey Soup – Made with Leftovers

I spent Thanksgiving with some friends and they gave me two drumsticks when I left. I like both white meat and dark meat, but the latter is more flavorful.

Tonight I decided to make turkey soup. Here’s the recipe:

I used one carton (32 oz) chicken broth – Bring to boil.

Then I added the two turkey drumsticks with skin removed.

1 frozen garlic cube (can substitute with 1 clove garlic, minced or garlic paste)

2 frozen parsley cubes (can substitute 2 TBSP chopped fresh parsley)

3 Yukon gold potatos cut into quarters (I didn’t peel because I’m lazy)

I had no vegetables — fresh or frozen — so I opened a can of white kidney beans (also known as cannelli beans), drained, and added half a can

Plus lots of fresh ground pepper and a dash or two of smoked sea salt

I simmered this for about 15 minutes.

Then added a half package of Trader Joe’s frozen mushroom risotto mix and simmered everthing for another 45 minutes.

Yummy! I think the potatoes and risotto gave the soup a complex creaminess. And I’m sure it will taste better tomorrow.

Even if you don’t have the risotto mix, you can add some potatoes and baby carrots and beans and I’m sure it would all taste delicious.

Serve with a glass of pinot noir or pinto grigio and some crusty bread with butter.

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