Recipe
from Bon Appétit
Husband-Tested
in Alice’s Kitchen
After stuffing ourselves with
Thanksgiving turkey, we do what everyone else does…eat leftovers. You can make this yummy soup with chicken
broth and chicken. This year, however, I
used the Thanksgiving turkey carcass to make a fabulous stock and then made
this delicious soup. Go to this link to
see how to make the brown turkey stock and then use some of it to make this
soup. It’s easier than you might think.
2
Tablespoons olive oil
1 large
onion, chopped
2 large
garlic cloves, finely chopped
3 celery
stalks, chopped
2 carrots,
diced
1 large red
bell pepper, chopped
8 cups
low-salt chicken broth or turkey stock
2 cups dried
pasta (bowtie, orzo, egg noodles)
2 cups diced
cooked turkey or chicken
2 Tablespoons
fresh lemon juice
2 teaspoons
grated lemon peel
6 cups or so
of fresh spinach leaves
Kosher salt
and fresh ground pepper, to taste
Grated
Parmesan cheese
1 fresh
lemon, sliced thinly for garnish**
Heat oil in
heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add
celery, carrots and red bell pepper and sauté until vegetables are tender,
about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to
medium-low; simmer to blend flavors, about 20 minutes. Meanwhile, cook pasta as
directed on the package. Drain and set
aside. Add turkey, lemon juice and lemon
peel into soup. Add spinach and pasta. Simmer until spinach wilt but is still
bright green, stirring occasionally, about 3 minutes. Thin the soup with
additional broth, if desired. Season the soup with salt and pepper.
Ladle soup
into bowls. Serve, passing cheese separately.
**Note: The soup is especially nice when you place a
slice or two of lemon on the bottom of each bowl before adding the soup.
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