Thursday, October 11, 2012

Leftovers: Garlicky Turkey Soup

Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too. – Laurie Burrows Grad

A bowl of home.

OK. It’r probably time. Thanksgiving in Canada was last Sunday, so I’m sure all of you are looking for ideas to use up that leftover turkey.

Did you have one of these on Sunday?
Photo: Emily Barney, Flickr ccl
Here’s a classic, with a twist. Lots of garlic.

This is essentially a very old-fashioned recipe for turkey soup, but I increased the garlic about six fold. Oddly, this doesn’t make the soup overly garlicky. It all seems to meld together int a warm, delicious meal.

This is almost as good as being snuggled by a wood stove. Almost. There something about turkey soup that just yells comfort food.

It’s also “good for what ails you,” as my father would have said.

Turkey soup is often overlooked as something to make after any holiday that gives you an overabundance of the esteemed bird.

If you make broth from the carcass you gain all the benefits that come from homemade bone broths. But if you’re like most people a couple hours boiling a turkey carcass just isn’t in the cards. Chicken stock is a fine substitute.

Always sauté the vegetables. It adds depth of flavour.
A lot of the other health benefits come from what you add: pasta, celery, onion, carrot and garlic. It’s a bonus to have a meal with all those vegetables – without dirtying a bunch of pots. 

Garlic is a good way to boost your immune system. There are several foods that can help keep colds and flu away. I will post more on that list in the future.

The perfect accompaniment to this hearty soup? How about rolls that have been warmed in the oven and then slathered with butter. What’s not to love?

If you thought you had your fill of turkey after Thanksgiving, think again. You’ll be looking forward to this as soon as the aroma starts to flood your kitchen.

Purists might say that orzo is non-traditional. If you don’t have/want orzo pasta, substitute the same quantity of rice. The cooking time will increase from 8 minutes for orzo to about 15 minutes for the rice.

Give this a try. It’s far better than finding a bag of frozen turkey in the back of your freezer come next May!

Mmmm. Can you smell it?
Garlicky Turkey Soup
Prep: 7 min  |  Cook: 20 min  |  Serves 4
2 tbsp butter
1/2 head garlic, chopped
1 medium onion, diced
1/2 cup celery, diced
1 cup carrot, diced
5 cup chicken stock
3 cups diced pre-cooked turkey
3/4 cup orzo pasta
1/4 tsp thyme
1/2 tsp salt
1 tsp cracked black pepper

Melt the butter in a soup pot. Add the chopped garlic and sauté on medium-low heat until softened and a little golden, about 3-4 minutes. It is important it doesn’t burn.

Add the diced onion, celery and carrot. Increase the heat to medium-high. Sauté for a further 5 minutes.

Add the stock, turkey, pasta and thyme. Let cook for the length of time on the orzo package. (mine was 8 minutes).

Taste for salt and add if desired. Add the pepper and stir well.

Serve with crusty rolls or fresh bread with butter.


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