Tag: Soup

  • The Day After Thanksgiving Soup

    This is also part of our Thanksgiving tradition, as the soup hasn’t let us down in all the years we have made it.

    A note on the recipe, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white.

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue

  • Did You Know…

    I know how to get most stains out of clothes.

    I made this really great Japanese soup for lunch today.

    That Document is my second favorite R.E.M. album.

    That years of doing theatre and puppeteering has messed up both my knees to the point that arthritis is setting in.

    That most of the hair on my head is gray now.

    That I am a cat person, though I do love my dog.

    I have a weakness for chocolate.

    That I left the ice cream on the counter last night, fell asleep on the couch, and it all melted.

    I drink two cups of coffee a day, and sometimes three if I’m working on a project.

    I have no memories of the town I was born in.

    I find long, think ear hair really, really gross.

    That I think the word “grody” should be used more often.

    I no longer think the band 311 sucks.

    I was in a movie, it was terrible, and I will not tell you the title.

    When I was in college, I changed my major seven times.

    If I focus hard, and I can still smell the perfume my first girlfriend used to wear.

    I watched one episode of “Cop Rock” when it was originally on tv.

    The only bones I have broken are my right pinky toe and finger.

    I like riding on the Long Island Rail Road.

  • ODDS and ENDS: My Head Hurts, (Place Holder), and SOUP!

    (Revved up like a deuce…)

    I didn’t sleep well last night, so I know that’s the main reason, but man, my head hurts. On a scale of 1 to 10, 1 being barely there and 10 being the worst pain imaginable, I would say I am at a 2. But the pain in behind my left eye, going up the left side of my head and ending at the back of my skull. Usually, when I get pain behind an eye, that is the red flag of a migraine. But like I said, the pain is low and that leads me to believe that this will become a dreaded migraine. In fact, it’s been years since I had one. I used to get migraines a handful of times a year, while normal headaches would happen at least once a week. You might find this hard to believe, but this would happen to me back when I was working a normal 9 to 5 job. I think it had everything to do with stress, and now I don’t live as stressful of a life, but there are still stresses.

    (Place Holder for a good idea)

    You know who loves soup? Me and my wife. You know who hates soup? My kid. You know who is willing to try any food you put in front of them, except soup? That is also my kid. I find this so confusing about her. I’ve asked her often, what is it about soup that you hate? And she just says, I don’t like soup? But she likes ramen. She loves when we make a Japanese hotpot at home. She loves getting pho. But soup. Even a normal basic chicken noodle soup, she hates. And this hatred for soup has been growing. The kid won’t touch a stew, or gumbo. My friend made a really great gazpacho the other day, and she refused to try it. The wife and I are getting a little worried as we are getting closer to Autumn, and we have soup plans. (And I realize how funny and odd that last sentence was.) There’s a clam chowder I want to make, and the wife has her eye on a couple of different French stews that she wants to try. We both found a mushroom soup recipe that we want to try, and I found a video of a Japanese vegetable soup that think would be perfect for a cool Fall lunch. I mean, we are going to move forward with the soup plans, I just really don’t want to leave the kid behind, nor turn her off to the idea of soup for the rest of her life. You know, like how people who ate too much canned tuna as a kid can never have anything with tuna in it, no matter how well prepared it is. I don’t want that to happen to the kid. But… soup. SOUP!

  • The Best Turkey Soup

    I got one more Thanksgiving thing to do, and then I will have it all out of my system.

    We ordered a smoked turkey from Greenberg Smoked Turkey, Inc. (FYI, this is not a paid sponsorship, we actually love their turkey.) As such, we saved a turkey leg specifically for this soup recipe. I guess you can say this is also part of our Thanksgiving tradition, as this soup hasn’t let us down in all the years we have made it. I will say this, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white. Anyway, give it a shot

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue

  • Nabemono – My New Food Fixation

    We are in the middle of Summer, and I am already thinking about Fall. Anticipating might be a better word. Fall is my favorite time of year, and I have the flannel and sweaters to prove it. There is the apple picking, leaves changing, Halloween and Thanksgiving. Autumn also means a switch to our menu at home, as we start eating heartier things due to the colder weather; soups, stews, and baked goods. While searching for new recipes for Fall, I came across nabemono, or Japanese hotpot cooking, which I have become fixated with.

    Nabemono is simple in concept, and complex in flavor and execution. It just means one pot meals, with a protean, vegetables, broth, noodles, and a dipping sauce. The pot is placed on the table, in some cases while on a heating plate, and people take what they want out of the pot and eat communally, or family style.

    I came across nabemono when I was looking up fast family meals from all over the world. I mean, America can’t be the only place where feeding a family quickly and cheaply is a major concern, and I was correct – seems to be a concern all over. If one doesn’t have a traditional nabe pot, a Dutch oven can be used as a substitute. And I have a Dutch oven! Also, nabemono has several different varieties – like shabu-shabu, chankonabe, and sukiyaki – as well as regional variations, which means that there are tons of different recipes out there to experiment with.

    I have been doing my research, and counting down the minutes until it is Autumn. I could give it a shot now, but it is like 90 degrees in NYC, and with 75% humidity so the thought of having a soup on a day like that doesn’t sound like the best idea. I need it to be like 65 outside, which is like late September. That’s a bit of a wait, but I can be patient.

    I’ll just keep searching for YouTube videos… like this…