I’ve been making a lot of soup lately, tasty, comforting, hearty soup. It started right after Thanksgiving, when I couldn’t in good conscience throw away the turkey carcass. That meticulously picked over heap of bones and gizzards became the eventual foundation for three different soups that I’ve been both enjoying and gifting since Last Friday; turkey noodle, Indian curried butternut squash, and roasted garlic, yellow lentil.
I get a lot of queries from friends about soup. To me, soup is one of the easiest dishes to make. As long as you use quality ingredients, and a flavorful stock, soup pretty much makes itself. I encourage you all to demystify your stock pot, make a huge pot of chicken/turkey stock, then sift through your refrigerator conjure some RCOM and come up with some soup sensations of your own.
Soup Stock Basics:
A good stock pot: This is a kitchen must-have. Invest a bit of money in a large, heavy duty stock pot, Don’t get it at the dollar store. If nothing else you can flip it over and use it as an instrument during your next drum circle.
Bones: I’m not talking about the terrible TV show with that guy from Buffy the Vampire Slayer. You can use fresh or frozen animal bones; chicken, turkey, pork, beef, veal or other. Bison, venison, horse, dog, even human bones would all work too if that’s what you’re into. Ew!
I typically don’t roast poultry bones before making them into stock. If making a beef or veal stock I would. Since I made turkey stock for the soups I’ll be breaking down for you, I’ll just talk you through turkey stock for now.
Sachet dEpices: Again, chill! Those Frenchies have a way of complicating everything. All this means is BAG O’ HERBS: Specifically, bay leaves, parsley, thyme, cloves, and black peppercorns. Typically, I skip the cheesecloth bag all together as I just drain the whole pot anyway. Save the environment, skip the cloth.
H2O: Copious amounts of fresh, clean water
Salt: Yes, salt.
In your stock pot, coat the bottom with a neutral oil, clarified butter, or chicken fat. Heat on high, add cut up chunks of mirepoix, sweat mixture. (sweat, just like it sounds, let the veggies cook until they start to smell, but better than your armpit when you do) Add hacked up bones, add spices. I only added bay leaf and parsley stems as the carcass was intensely flavored with rosemary, thyme, oregano, and sage already. Cover with water until everything is submerged. Lightly salt. Bring to a boil, reduce to a simmer. Cook. Skim fat, Cook some more. Cool, drain and store.
Was that so hard? I think the hardest part is finding enough matching tupperware lids to fit the storage containers.
Next blog post, I’ll tell you how I made the Turkey Noodle, you’ll want to know, it was delicious.