Posole (also spelled pozole; pronounced poh-SOH-lay) is a hearty, meaty Mexican soup or stew that includes hominy, although there are vegetarian versions out there, too. This recipe for Green Posole with Chicken is delicious, super easy to make and perfect for entertaining!

The recipe calls for 1 cup of bottled green salsa but I used one 12-oz. jar of Trader Joe’s Salsa Verde. I also added 1 crushed clove of garlic, a teaspoon or so of cumin, and a few teaspoons of dried oregano. Serve with a variety of garnishes (avocado, sliced radishes, chopped onion, Queso Fresco, chips, etc.) so each person can dress up their posole as they like. Enjoy!

Green Posole with Chicken
-recipe from Sara’s Secrets for Weeknight Meals by Sara Moulton

Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits.) Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes. -Sara Moulton

Makes 4-6 servings.

 2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa (salsa verde)
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained
Kosher salt and freshly milled black pepper

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.

Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.

Garnishes: Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.

Tags: chicken soup, Cinco de Mayo, green posole, hominy, Mexican, Mexican Chicken Soup, posole, soup, stew, Trader Joe's salsa verde

Before you turn up your nose at a cauliflower recipe, this easy-to-make soup really is delicious. It’s similar in flavor to potato cheese soup but lighter in texture and not as rich. I love cauliflower but I didn’t pick up much cauliflower flavor…mostly the sharp cheddar. Is there anything more comforting than a hot bowl of soup on a cold winter’s day? Now if only it would snow here in Portland!

Cauliflower and Cheddar Soup
-recipe from Everyday Food Magazine, March 2012

Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Yield: Serves 6

3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
4 cups low-sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar, grated (1 1/2 cups)
Coarse salt and ground pepper
1/8 teaspoon cayenne pepper

In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.

In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

Cook’s Note: To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days.

Tags: cauliflower, cauliflower cheese soup, cauliflower soup, Everyday Food Magazine, Oregon, Portland, soup

I’m always on the search for new ways to use up leftover turkey, which is what led me to this delicious soup. It’s loaded with fresh veggies and herbs, and you can substitute different veggies depending on what you have on hand. For instance, I used green beans instead of zucchini. Serve with crusty bread and enjoy in front of a roaring fire!

Heartland Turkey and Vegetable Chowder
-from The New Thanksgiving Table by Diane Morgan

This is a hearty, chock-full-of vegetables chowder using leftover turkey. I make variations on this recipe throughout the winter when I have leftover chicken. See what’s fresh in the produce aisle and feel free to vary the vegetables. You could use kale instead of Swiss chard, or even substitute spinach, adding it at the last minute. Add green beans in place of the zucchini, if desired. Serve this soup with a loaf of crusty French bread for a perfect one-course meal. – Diane Morgan

Serves 8.

4 strips bacon, chopped
1 large yellow onion, cut into 1/2-inch dice
2 large ribs celery, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 small butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice 
8 cups turkey stock or canned low-sodium chicken broth
1 medium zucchini, cut into 1/2-inch dice
2 cups chopped deribbed Swiss chard leaves
2 cups diced of roast turkey (1/2-inch dice)
1 tablespoon minced fresh sage
1 tablespoon fresh thyme
Salt and freshly ground pepper

In a heavy 6- to 8-quart Dutch oven with a lid, cook the bacon over medium heat, stirring frequently, until crisp and browned. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Set aside. Pour off all but 3 tablespoons of fat from the pan and return it to medium heat. Add the onion, celery and carrots. Sauté, partially covered, stirring occasionally, for about 5 minutes until the vegetables are soft but not browned.

Add the potatoes, squash, and stock. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Partially cover the pot and cook for about 15 minutes until the potatoes and squash are tender. Add the zucchini, Swiss chard, turkey, sage, and thyme. Cook for 5 minutes longer. Add the bacon and season to taste with salt and pepper. Ladle the soup into warmed bowls and serve immediately. The soup an be made up to 2 days in advance. Cover and refrigerate.

Tags: Christmas, holiday leftovers, holidays, leftover turkey, soup, Thanksgiving leftovers, turkey, turkey chowder, turkey soup, turkey vegetable soup

We spent last weekend at a friend’s house in Newport, Oregon. Since we were at the coast I thought it would be fun to make this delicious cioppino — a tomato-based fish stew that originated in San Francisco — for dinner. It was a perfect meal after a day spent walking along the beach and searching for hidden treasures in the sand. 

I used 1 lb. of cod and a thawed bag of  Trader Joe’s Frozen Seafood Blend (shrimp, scallops, calamari rings) for the stew. It only takes a few minutes for the seafood to cook so be careful not to overcook it. 

Garnish each serving with chopped parsley and serve with a green salad and crusty sourdough bread. Enjoy!

Quick and Easy Cioppino
-recipe from Gourmet Magazine (October 2007)

The legacy of San Francisco’s Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew. Makes 4 servings.

1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Tags: cioppino, fish soup, fish stew, Gourmet Magazine, Newport, Oregon, San Francisco

If you like Thai curry then you’re probably going to love this super quick and easy-to-make dish: tender beef and fresh veggies simmered in a flavorful coconut-infused red curry…YUM! 

I had a rib-eye in the freezer so I substituted it for the sirloin steak, and used light coconut milk. I also added some sliced mushrooms and onions to the simmering curry before I added the bell peppers. If asparagus is out of season, broccoli would be a great substitute. TIP: freezing the beef for 20-30 minutes will make it easier to slice.

I crave spicy foods but found this curry dish to be quite mild. You can always add some Sriracha or other hot chili sauce if you want it spicier.

Serve the curry with steamed jasmine rice or cooked rice noodles. Enjoy!

Beef-and-Asparagus Curry
-recipe from Martha Stewart Everyday Food, April 2012

Serves 4.

1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

Tags: Asian, Beef, beef curry, beff and asparagus curry, coconut milk, red curry, sambal olek, sirloin, sirloin steak, Sriracha, Thai curry, Thai food

It’s officially Spring but it’s still a bit chilly here in the Pacific Northwest. In fact, we got a surprise couple inches of snow last night so school is on a two-hour late start this morning. While the kids are out playing in the fluffy white stuff, I’m thinking about what soup I’ll be making today. Here’s a recipe perfect for welcoming the new season: Chicken and Rice Soup with Spinach, Lemon and Dill. While still comforting, the soup is also vibrant and fresh tasting from the addition of lemon and dill.

Make sure you undercook the rice because it will finish cooking once you add it to the soup. Also, you can do some of the prep a day ahead of time like chop the veggies, cook the rice, poach/shred the chicken. This way, the recipe comes together much faster. Mmm, perfect for a snowy Spring day! 

Now, outside I go to throw a few snowballs at the boys… 

Chicken and Rice Soup with Spinach, Lemon, and Dill
-recipe from Fine Cooking Magazine

A burst of fresh lemon juice, added just before serving, makes this soup sing. Tip: If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Serves 6-8.

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion 
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Kosher salt
1 large or 2 small bay leaves
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
1/4 cup chopped fresh dill
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
1/2 cup thinly sliced scallions for serving (optional)

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.

Tags: chicken and rice soup, chicken soup, dill, lemon, soup, spinach, Spring recipes

This is one of my favorite homemade tomato soup recipes. The roasted red peppers, tomatoes and fresh basil are a natural combination. Plus, it’s super easy to make and is great with grilled cheese or panini sandwiches. Yum!

After the soup has simmered, puree it in batches in a blender. Blender Tip: If the soup is hot, only add enough to fill 1/3 of the blender. Place a kitchen towel over the blender lid and hold the lid down firmly while blending. If you’re not holding the lid down firmly — and I mean firmly — molten soup will squirt out the top of the blender and spray you and your kitchen. I know because this has happened to me (not fun!). 

After pureeing the soup, I like to add about 1 cup of drained diced tomatoes just to add a little texture to the soup. It’s delicious without the diced tomatoes, though, so don’t feel like you have to add that extra step. You can also do a Mexi version of the soup by substituting cilantro for the basil in both the soup and the sour cream topping. To make the soup vegetarian, use vegetable broth instead of chicken broth. Enjoy!

Serve with Smoked Ham, Cheddar & Pear Panini or Grilled Cheddar, Tomato & Bacon Sandwiches.

Roasted Red Pepper and Tomato Soup with Basil Cream
-recipe from Country Living Magazine

This tomato and roasted red pepper soup infused with fresh basil is refreshing and ready in only 30 minutes!

For soup:
3 cloves (small) garlic, chopped
1 small onion, chopped
2 tablespoons olive oil
1 cans (15-ounce) crushed tomatoes
1 jars (12-ounce) marinated roasted red peppers, drained and chopped
2 cups chicken broth
1/2 cups packed fresh basil
1 tablespoons balsamic vinegar
2 teaspoons sugar

For Basil Cream:
1/4 cups sour cream
1/4 cups heavy cream
1/4 cups chopped fresh basil
1/2 teaspoons salt
1/2 teaspoons freshly ground pepper

Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes.

Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor.

For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper. Serve soup with dollop of basil cream and chopped basil.

I’m linked to: Gooseberry Patch Recipe Round-Up , Delicious Dishes, Foodie Friday

Tags: Country Living Magazine, grilled cheese, grilled cheese and tomato soup, roasted red pepper and tomato soup, roasted red pepper soup, roasted red peppers, tomato soup, vegetable soup

Although it hasn’t been as rainy here in Portland as it normally is in the winter, it’s definitely still soup weather. I made this delicious ham and bean soup today and took it to a lunch gathering. I’m happy to say that there was hardly enough leftover for a photo. The recipe (from the fine folks at Cook’s Illustrated) was inspired by the famous soup that has been served at the U.S. Senate’s restaurant since the early 1900′s.

I used small white beans because the store I was at didn’t have dried navy beans (who knows, they might even be the same thing). I did the quick salt-soaking method for the beans and rinsed them well before adding them to the soup. When the soup was finished cooking, I mashed some beans with a potato masher to thicken the soup. I have to say, I’m already looking forward to making it again! 

U.S. Senate Navy Bean Soup
-recipe from Cook’s Illustrated Soups & Stews (2012)

This soup can easily turn overly salty because of the ham; be sure to use low-sodium broth and taste the soup carefully before seasoning with any salt. Serves 8.

Ingredients
 2 tablespoons vegetable oil
1 pound ham steak, patted dry and cut into 1/2″ pieces
1 onion, chopped
2 celery ribs, chopped
6 garlic cloves, minced
2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
4 cups water
3 cups low-sodium chicken broth
1 pound dried navy beans (2-1/2 cups), picked over, rinsed, salt-soaked, and rinsed again (see below)
1 smoked ham hock, rinsed
2 bay leaves 
1/2 teaspoon pepper
3 carrots, peeled and cut into 1/2″ pieces
1 teaspoon red wine vinegar, plus extra for seasoning

Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil in large Dutch oven over medium heat until just smoking. Brown ham on all sides, about 5 minutes. Stir in onion and celery and cook until vegetables are softened, 5 to 7 minutes.

Stir in garlic, thyme, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Stir in water, broth, soaked beans, ham hock and bay leaves and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender, 45 to 60 minutes. 

Stir in carrots and 1 teaspoon vinegar and continue to cook, covered in oven until beans and vegetables are fully tender, 30 to 40 minutes longer.

Remove pot from oven and remove bay leaves. Transfer ham hock to cutting board, let cool slightly, then shred meat discarding bone and skin.

Return ham hock meat to soup and heat over medium heat until soup is hot, about 2 minutes. Off heat, use back of spoon to press some beans against side of pot to thicken soup. Season with salt, pepper, and vinegar to taste, and serve. 

Overnight Salt-Soaking Method: Dissolve 3 tablespoons of salt in 16 cups of cold water in a large container or pot. Stir in 1 pound of beans and soak them at room temperature for at least eight hours or up to 24 hours. Drain and rinse the beans thoroughly before proceeding with the recipe.

Quick Salt-Soaking Method: Combine 16 cups of water, 3 tablespoons of salt, and 1 pound of beans in a large Dutch oven and bring them to a boil over high heat. Remove the pot from the heat, cover, and let stand for one hour. Drain and rinse the beans thoroughly before proceeding with the recipe.

Tags: Cook's Illustrated, ham and bean soup, ham hock, ham steak, navy beans, Senate Bean Soup, Senate restaurant, soup, US Senate Navy Bean Soup, white beans

This Chicken and Orzo Soup is easy-to-make, tasty, and a great recipe for whipping up a pot of something comforting without spending hours in the kitchen.

Orzo, rice-shaped pasta, is available in most grocery stores. If you can’t find it, substitute another small-shaped pasta.

I used kale instead of spinach because that’s what I had on hand.

Garnish each serving of soup with some freshly grated parmesan cheese and serve with crusty bread. Enjoy!

Chicken & Orzo Soup
-recipe adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard

Because this simple variation on chicken-noodle soup includes so few ingredients, it is important to use the best chicken broth or stock you can find. Look for high-quality broth in the freezer section of gourmet groceries and well-stocked supermarkets. You can cook the chicken at home or purchase a rotisserie chicken from a supermarket or delicatessen.

1 Tbs. unsalted butter
1 small yellow onion, finely chopped
3-4 carrots, thinly sliced
1 celery stalk, thinly sliced
2 Tbs. minced fresh thyme
1 clove garlic, minced
8 cups chicken broth
3/4 cup orzo, pastina or other small pasta shape
6 oz. baby spinach
3 cups cooked chicken, shredded
Salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery, thyme and garlic and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.

Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.

Tags: Chicken Noodle Soup, chicken pasta soup, chicken soup, orzo

I love Thanksgiving leftovers, especially when I turn them into an entirely different meal…it’s my favorite part of the whole Thanksgiving dinner. This recipe for Friday Turkey-Vegetable Soup is a good, basic soup for using the turkey carcass and some leftover turkey.

For the soup base, I started with 4 quarts of water, let  it simmer for 4 hours, and ended up with about 7 cups of broth. I added a little more water and about 2 cups of leftover gravy.

For the actual soup, I followed the recipe but used only half a large turnip (a little goes a long way). I also added a small amount of egg noodles to make it a bit heartier, letting the noodles cook in the simmering broth. Garnish each serving with chopped parsley. Enjoy!

Friday Turkey Vegetable Soup 101
-recipe from Thanksgiving 101 by Rick Rodgers

Makes 8 to 12 servings
  
The most common way of making leftover turkey soup is to toss the carcass and vegetables into a pot and simmer with water until the broth is flavorful. That’s a good beginning, but the flavor is also cooked out of the turkey meat and vegetables (and you have to look out for little pieces of bone in your soup). It’s a better idea to treat this broth as the first step in the soup-making process. Freeze the soup in one-pint containers for those winter days when homemade turkey soup is just what the doctor orders.

For the Soup Base:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
1 turkey carcass, chopped into large pieces (about 3 inches square), with edible meat removed and reserved
4 parsley sprigs
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon black peppercorns

For the Soup:
2 tablespoons unsalted butter
1 large onion, chopped
2 medium carrots, chopped
2 medium celery ribs with leaves, chopped
1 medium turnip, peeled and chopped
2 garlic cloves, minced
Friday Turkey Soup Base (recipe above)
2 tablespoons chopped fresh parsley
4 cups bite-size pieces cooked turkey (about 1 pound)
Salt and freshly milled black pepper
 
TO MAKE THE SOUP BASE:
In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey carcass. Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Make sure to use cold water to make your broth: it will draw more flavor from the ingredients. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Add the parsley, thyme, bay leaf, salt, and pepper. Don’t be afraid to add enough salt. Reduce the heat to low. Simmer, uncovered, adding more water as needed to keep the carcass covered, until the broth is well flavored, at least 2 and up to 4 hours.

Place a colander over a large bowl or pot. Pour the soup base through the colander, and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface. Add enough water to make 2 quarts soup base; or, return to the pot and boil over high heat until reduced to 2 quarts. (The soup base can be frozen for up to 3 months. Cool completely, then store in airtight containers.)

TO MAKE THE SOUP:
In a large soup pot, melt the butter over medium heat. Add the onion, carrots, celery, turnip, and garlic, cover, and cook, stirring occasionally, until the onions are golden, about 6 minutes. Add the soup base and parsley and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 1 hour. To thicken and enhance the color and flavor of the soup, stir cold gravy into the soup to taste during the last 10 minutes of simmering. During the last 5 minutes, stir in the turkey. Season the soup with salt and pepper. Serve hot. (The soup can be frozen for up to 3 months. Cool completely and store in airtight containers.)

Variations:
Amish Turkey-Vegetable Soup: Substitute 2 boiling potatoes, peeled and cut into 1-inch cubes, for the turnip, and add during the last 20 minutes of simmering. During the last 10 minutes, add 8 ounces dried wide egg noodles, and cook until tender. Season the soup with 1/4 teaspoon crumbled saffron threads, or more to taste.
Italian Egg Drop Soup: Mix 2 large eggs and 3 tablespoons freshly grated Parmesan. Season with salt, pepper, and freshly grated nutmeg. After adding the turkey to the soup, stirring constantly, add the egg mixture. Simmer until the egg mixture forms tiny flakes.

Tips for making the soup:

• Even if you don’t want to turn the turkey carcass into a soup, make the soup base anyway and freeze to substitute for chicken broth in other recipes.
• Trim all the edible meat from the turkey carcass. Cooked turkey should be added to the finished soup just before serving to heat through. If overcooked, it will be flavorless and tough.
• If there are bits of stuffing in the carcass crevices, leave them alone — the bread will dissolve into the broth and thicken it slightly. However, if the stuffing includes flavors that would not compliment the broth (such as rice, fruit or nuts), rinse the stuffing off the carcass under cold running water.
• The carcass should be chopped into large pieces (3 inches square or so), to enable the bones to release more flavor into the broth. Also, it takes too much water to cover a whole carcass, resulting in a weak, watery broth. A heavy cleaver works best, but if you don’t have one, use your hands to break up the carcass into manageable pieces. Of course, add any extraneous (drumstick or thigh) bones and skin to the pot too.
  Sauteing the vegetables gives them more flavor. But don’t overdo the vegetables for the sup base — let the turkey flavor come through.
• Use cold water to make your broth. It will take longer to come to a simmer, but it will draw more flavor from the ingredients. If you have any leftover turkey stock from your Thanksgiving turkey, use it in place of some of the water.
• Allow the broth to come to a simmer and skim off the foam before adding the seasonings. If you add the seasonings at the beginning, they’ll float to the top and be skimmed off with the foam.
• While a stock is unsalted because it is going to be used in sauces that may be reduced, a soup broth base should be salted. Don’t be afraid to add enough salt–it make the difference between a well-flavored soup and a bland one.
• If your turkey soup base tastes weak even after seasoning, it is perfectly fine to bolster it with canned chicken broth or bouillon cubes.
• Use a cheesecloth- or kitchen towel-lined colander to strain the solids from the broth. It’s hard to clean the solids froma  wire sieve, and most are too small to strain out the large bones anyway.
• Leftover gravy will thicken and enhance the color and flavor of any soup. Stir cold gravy into the soup (not the soup base) to taste during the last 10 minutes of simmering.

Tags: holiday leftovers, Thanksgiving 101 by Rick Rodgers, Thanksgiving leftovers, Thanksgiving meal, Thanksgiving soup, turkey carcass, turkey soup