28
Dec
14

turkey cabbage soup

In my humble opinion, one of the best gifts a chef could receive after  being served Thanksgiving dinner  would be the carcass of that turkey,  sounds weird , but a turkey frame, hands down makes the best turkey  stock/soup. In fact by now, the broth/and soup from the Thanksgiving bird is gone and the frame from Christmas turkey simmered today in vegetable broth till the remaining meat fell from the bones into the broth.

A bit of change up from my usual  soup, A cabbage that I was going to use for slaw but never got around to using was shredded. I added it to stock and  the meat that was picked from the bones, about 1/2 of the cabbage. A quick  WP search for a similar recipe* suggested I add potatoes. They were now diced, nuked in the microwave , added. A quick chop of celery, diced small, was thrown in. The entire pot heated through, seasoned (dried red pepper flakes and dill weed) and served.

 

IMG_6991 *https://cookinginsens.wordpress.com/2011/11/19/lamb-and-cabbage-soup/

You could of course add grated cheese and green onion garnish, but I consumed a bowl while writing this entry….  !

What ! no onions or garlic ?


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