Discussion about this post

User's avatar
Brenda F.'s avatar

This looks really great! My recipe is pretty close, minus the gravy, which I never would have thought to add, but I will try it next time! One thing I do a bit differently, it was a happy accident stemming from an unfortunate life change... my son had been diagnosed with Type 1 diabetes and we had to start carb counting to calculate his insulin dosage for every meal. With soup and stews though, it can get tricky because everything is mixed together. So we cook the pasta separately, weigh it out and then top it with the hot soup. The happy accident part is that there is never mushy pasta (or potato) in our soups. Probably the only positive to come out of a T1 diagnosis.

Expand full comment
Kathleen Brosemer's avatar

Fry the onions before adding them to the pot. Trust me.

Hell, fry the carrots first too. Frying improves the flavour of everything that grows underground. Fight me.

Adding gravy is the genius move for turkey soup. I stumbled upon that trick a few years ago and lamented the sad gravyless soup years that preceded it.

And don't add the pasta to the soup. Boil that shit separately and put some in each bowl. Later when you defrost the leftover soup, boil more pasta. Frozen defrosted pasta is soggy as hell. Don't do that.

Expand full comment
10 more comments...

No posts