January 15, 2011

Turkey Soup

Having recently made a batch of turkey stock, it was almost a requirement that I make up a batch of Turkey Soup.    There's really not much to say about this recipe - it's pretty straight-forward - and there's also not a whole lot to show, since pictures of chopped parsley and cooking pasta aren't particularly dynamic.   The finished soup was really, really good, though, and hopefully the one picture can convey that. 

One cooking tip:  don't cook the pasta in the soup itself.  Getting the soup to enough of a boil to cook the pasta will probably make the pieces of turkey fall apart, and excess starch from the cooking pasta will weaken the flavor of the broth.  Adding the just-cooked pasta to the soup keeps the pasta from getting mushy.

Turkey Soup

yield = four to five servings

1              teaspoon table salt, divided
2 1/2        quarts Basic Turkey Stock
1              cup diced, cooked turkey
1              tablespoon unsalted butter
1              large carrot, peeled and diced
1/2           teaspoon minced garlic
1              tablespoon chopped fresh parsley
1/4           teaspoon freshly-ground black pepper
5              ounces medium shell pasta

Add 3 quarts of water and 1/2 teaspoon salt to a medium stock pot and bring to a boil.   Meanwhile, add turkey stock and diced turkey to a large pot over medium heat.  Bring to a high simmer, then reduce heat to low simmer.

Meanwhile, heat the butter in a large skillet over medium heat, then add the diced carrot and cook, stirring occasionally, until slightly browned on some edges (about 6 minutes).  Add the garlic and cook 30 seconds, then transfer carrots and garlic to the simmering pot.  Stir in parsley and remaining 1/2 teaspoon salt. 

When the water in the stock pot has come to a boil, add the pasta and cook per package directions.  When the pasta is done, drain it thoroughly then stir it into the soup.  Cook another minute or so, then serve.

Fairly small pasta shapes work best in this soup.  I went with medium shells, but small shells would also work well.  Other good choices include orzo, stelline and ditali.

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