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.
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.
Brilliant. Only thing I can add to.yourbrecipe is "wash hands."
There is a grocery store here, Publix, that gives out recipe cards to get shoppers to buy certain ingredients to make home cooked meals. Many are actually good and we have some favorites. But they always add "wash hands" throughout their directions. It makes us laugh and we often will ask, "Did you wash hands making that?" Sofa king funny.
Thanks for the recipe! I make bone soup but never broke the bones before boiling it all down. I have various sizes of big-ass pots and a wash tub size IKEA bowl that I got in Calgary that I use to strain the broth/stock if needed. I make "IKEA bowl salad" when all 5 of my adult kids (and extra kids)are here for a meal which is usually a big-ass pot of soup and I make southern buttermilk bisquits from scratch.
There actually are a few ways to un-salt soup. I accidentally added way too much salt to the stock pot. The quick way to undo that is peel a potato, and put that badboy in the stock pot. Reduce heat to a low simmer, and taste the stock after about an hour. it won't remove all the salt, but most of it. If it's still too salty for your taste, add more unsalted stock to the pot, and let it reduce.
You can also add a half cup of chardonnay to give it a fine flavor. Do Not Add A German Reisling. If you do use a Reisling, get one from the Alsace region.
The gravy is a good idea, as it will add a lot of body and character to the soup.
From the NYT Crossword Puzzle: clue. Debate roasting vs. deep frying. Answer; Talking Turkey.
Always the gravy! Much like mine, but sometimes I go rogue and toss in some corn and peas, too. Or sometimes, instead, I make an assload of individual turkey pot pies to freeze. It's like soup inside but thicker, and potatoes not pasta.
Thanks, this looks amazing! Sadly, no one in my family (except me) likes turkey, so we do Cornish hens instead. That would probably make a decent soup, too, but not the same. Sigh.
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.
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.
Brilliant. Only thing I can add to.yourbrecipe is "wash hands."
There is a grocery store here, Publix, that gives out recipe cards to get shoppers to buy certain ingredients to make home cooked meals. Many are actually good and we have some favorites. But they always add "wash hands" throughout their directions. It makes us laugh and we often will ask, "Did you wash hands making that?" Sofa king funny.
Thanks for the recipe! I make bone soup but never broke the bones before boiling it all down. I have various sizes of big-ass pots and a wash tub size IKEA bowl that I got in Calgary that I use to strain the broth/stock if needed. I make "IKEA bowl salad" when all 5 of my adult kids (and extra kids)are here for a meal which is usually a big-ass pot of soup and I make southern buttermilk bisquits from scratch.
Yum!
Can’t wait for your MF lamb stew because my brother just gave us a sheep and it’s not a breathing one! Those forequarter chops are divine!
Brother bought four sheep and hadto send them to the chopping block quickly because Ms Nearly Ten wanted to name them 🤣
There actually are a few ways to un-salt soup. I accidentally added way too much salt to the stock pot. The quick way to undo that is peel a potato, and put that badboy in the stock pot. Reduce heat to a low simmer, and taste the stock after about an hour. it won't remove all the salt, but most of it. If it's still too salty for your taste, add more unsalted stock to the pot, and let it reduce.
You can also add a half cup of chardonnay to give it a fine flavor. Do Not Add A German Reisling. If you do use a Reisling, get one from the Alsace region.
The gravy is a good idea, as it will add a lot of body and character to the soup.
From the NYT Crossword Puzzle: clue. Debate roasting vs. deep frying. Answer; Talking Turkey.
Always the gravy! Much like mine, but sometimes I go rogue and toss in some corn and peas, too. Or sometimes, instead, I make an assload of individual turkey pot pies to freeze. It's like soup inside but thicker, and potatoes not pasta.
P.S. I met and chatted with Craig last year. Seems like a good dude.
Thanks, this looks amazing! Sadly, no one in my family (except me) likes turkey, so we do Cornish hens instead. That would probably make a decent soup, too, but not the same. Sigh.