Alberta Co-op Grocery

Next-Day Turkey Soup

Posted December 27th, 2011

I know how it can be, after a huge meal, trying to figure out what to do with all that food once all your guests have gone home, and life begins to return to normal after the holiday frenzies.  Turkey sandwiches get boring, and all the side veggies that were so delicious in the moment just don’t seem to cut the mustard once re-heated.  Well, in an answer to these terrible woes, I bring you a solution: Next-Day Turkey Soup.

Ingredients:

• 2 quarts chicken broth
• 1 turkey carcass, all meat removed
• 1 onion, halved, plus 1 onion, minced
• 1 carrot, halved lengthwise, plus 1 carrot, minced
• 1 whole stalk celery, plus 1 more stalk, minced
• 2 bay leaves
• 3 cups dark turkey meat
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 stalk celery, minced
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage leaves

Directions:

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (like your Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add all the leftover veggies, except the sweet potatoes, and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

Tags: leftovers, soup, specials, sustainablity, turkey
Posted in Food and Drink, General Information, Home and Garden, Recipes

Bummus Soup!

Posted December 20th, 2011

by Eli, Bummus Connosieur

This recipe was designed for me to eat some really healthy food while my schedule is super hectic with finals and work commitments.

Ingredients:

1 large beet (check ‘em out right now… they’re huge!)
1 russet potato
1 carrot (we’ve got some amazing heirloom varieties in right now)
1 yellow onion
1 parsnip
1 head of garlic
1 can of garbonzo beans
salt, pepper, thyme, paprika

Directions:

Chop the onion and saute it in some olice oil at medium low heat.  While that’s going bust up the head of garlic and peel the cloves, and chop roughly.  Add some salt to the onions.  When the onions are cooked down some, add the garlic.

Then, chop all of your root vegetables into small pieces.  I may have said this in a previous recipe, but the secret to great borscht is a variety of root vegetables.  The secret to bummus soup is that it’s really just borscht with garbonzo beans thrown in.  When you’re done chopping your veggies the onion/garlic combo should be looking pretty good.

Dump all of the roots in and add enough water to cover the roots and turn the heat up to medium.  If you’ve got vegetable stock hanging out, use that instead of water, but I normally don’t so feel free to not.

Cover the pot.  Cook until roots are soft.  Add pepper and paprika and thyme to taste.  Turn off the heat.

Bust out your potato masher (don’t have one?  You can get one at the co-op now!)  and do some mashing and mixing, but don’t go crazy.  It’s nice to still have some chunks in there, and you’re not making mashed potatoes.  Add the drained can of garbonzo beans.  Mix it all up!

Ta-Da!

That is how you turn Bummus into a meal.

Tags: soup
Posted in Food and Drink, Recipes