TURKEY SOUP Think about changing the shapes of your ingredients to give your soup a little visual appeal. Soup should be served HOT as it cools fast.
- 1 quart turkey bone broth (next blog)
- 1 cup sliced celery – crescents
- 1/2 cup thinly sliced leeks – circles
- 1/2 cup sliced carrots – circles or half circles or flowers
- 1/3 cup mushrooms cut in random sized pieces (I used chanterelles.)
- 2 cups romaine, butter or iceberg lettuce, chopped or chiffonade cut
- 1 cup cooked turkey or other poultry chunks OPTIONAL
- 2 cups cooked pasta (from Italy) your choice. Keep hot. (See below.)
- 3 tablespoons butter (1 to heat turkey/2 for soup garnish)
- 1 teaspoon olive oil (to heat turkey)
- Garnish with poultry seasoning https://chamberslife.com/2018/11/16/seasonal-seasoning/ infused butter & a parsley sprig
Bring the broth to a simmer. Add celery; simmer 10 minutes. Add leeks; simmer 5 minutes. Add carrots; simmer 10 minutes. Add mushrooms; simmer 5 minutes. Prepare turkey.
While soup cooks, in a small skillet heat your cooked turkey chunks in a little butter, olive oil and poultry seasoning.
Just before serving add lettuce into simmering HOT soup.
TO SERVE: Be sure all of your ingredients are HOT! Preheat the soup bowl by filling with boiling water. Keep the noodles hot in a colander set over a simmering pot of water. Keep the turkey on low heat.
Empty the boiling water from the bowls. Working quickly, add noodles to each bowl, top with turkey & then ladel the soup over the noodles & turkey. Top with about 1 teaspoon of seasoned butter, a few grinding of black pepper & a parsley leaf.
At my chef school (William Angliss, Australia) Richard, my amazing teacher, said, “The smaller the garnish the more expensive the restaurant.”
Turkey Bone Broth is the next blog up.