Yesterday, a good amount of leftover turkey breast sat in my fridge and with no what dish it wanted to jump in. Fortunately, my friend Andrew (who’s in slow food with me as well) suggested some kind of turkey soup as we talked at Mondays Slow Food Family Dinner Night. Well, here it is.
1 ½ Onions, chopped
4 tbsp Butter
1 Head of Broccoli and stalk (Washed)
4 Cups of Chicken Broth (I used homemade broth, but store bought works too)
5 Tbsp Flour (preferable unbleached)
Salt or Celery Salt
Diced Cooked Turkey Breast (chicken, pheasant, duck, quail, or any other bird works too)
1 Cup of Wild Rice
3 Cups of Water
Dash of Salt
Pine Nuts (Optional)
Love Will Tear Us Apart – Nouvelle Vague
The Light- José James
Flat Tires-Medeski, Martin & Wood
I Didn’t Know About You- Thelonious Monk
Daddy’s Little Girl- J. Cole
It’s Alright- Bob Marley
Can’t Break- Atmosphere
I Want You (She’s So Heavy) (Live)- John Legend
On The Sly- The Bamboos
Never Love Again- Anthony Hamilton
Try a Little Love- Sam Cooke
The Long Day is Over- Norah Jones
Thriller- Michael Jackson
Step 1: Cook the Rice
• I steamed the rice
• Place the 3 cups of water, 1 cup of rice and salt into a small pot with lid, and start a 40 minute timer once the rice starts to boil.
Step 2: Prep Veggies and Turkey
• Dice the onions till they are sizably small, and place to the side.
• Chop the bottom inch or so off the broccoli stem, because it will most likely be fairly hard. Then finely chop the rest of the broccoli stem leaving the heads intact. Place the chopped stem into the same bowl as the onions.
• Break the broccoli heads into smaller bite size pieces and place in a separate bowl.
• Chop the already cooked turkey into small cubes and place to the side.
o I roasted the turkey 3 days ago, and made homemade gravy, so I mixed the gravy with the onions and broccoli stems.
Step 3: Sauté and Cook Soup (Begin this with 15 minutes left on the rice)
• Melt butter in a medium sized pot to cook soup in.
• Once butter is melted, add onions, broccoli stems and gravy if present. Allow them to sauté till soft (5-10 minutes)
• Remove the rice from heat if done and strain the remaining water from the rice.
• Then add a dash of celery salt, and pepper.
• Add 4 cups of chicken broth and stir in the flour till there are no chunks of flour left in the mixture.
o This should thicken the soup up a bit.
• Add the broccoli and turkey to the mixture, and let simmer for about 10 minutes with the top on.
• Mix in your wild rice and simmer with the top on for another 5-10 minutes.
• Your soup is now done, and just needs a couple minutes to cool down to eating temperature.
• Garnish with Pine nuts if it pleases you.
Here is the base recipe I looked at http://allrecipes.com/recipe/wild-rice-soup-iii/. As you can see, I changed the ingredients considerably, as I currently am out of milk, and do not have celery. It turned out great for me (best wild rice soup I’ve ever made in fact), and I love improvising and mixing recipes I find, so if you improv this recipe, please share comments and changes!
Till my next post,