This soup has evolved a lot over the years. I love to play with the flavors depending on what herbs and pepper I have at the time. This year I roasted my turkey bones and put them into making the turkey broth. It made a much richer broth than I really expected (made a richer soup, too!). I love taking a fresh corn cob and cutting the kernels off and just popping them in a bag and freezing. Most sites would tell you to blanch first, but I find that wilts the freshness when you cook with the kernels later. Don’t buy it!
TURKEY BOWTIE SOUP
olive oil
2 ribs celery, halved and sliced longways
2 carrots, halved and sliced longways
1 medium yellow onion, eighted
1/2 C peppers, either use green bell or a hotter type according to your taste ( I used some diced roasted ancho, las cruzes, and Anaheim we had in the freezer)
4 C turkey broth
1 1/2- 2 C chopped cooked turkey
1 C fresh corn off the cob (frozen is good)
roasted garlic, a whole head
herbs to taste, your choice (I used marjoram, sage, thyme, a dash of cumin-don’t know why-I just went with it)
1/2 C bow tie pasta
salt & freshly ground pepper to taste
Toss celery, carrots and onion in some olive oil, roast in a 350 oven until slightly caramelized, occasionally tossing. If peppers are raw, sautee in olive oil until soft. Chop or dice all and place in dutch oven or stock pot with broth. Heat over medium heat, add turkey, corn, garlic, herbs and let simmer for about 15 minutes. Add pasta and bring to a boil, immediately turn down and gently cook until the pasta is done. Add salt and pepper to taste.
This is a hearty soup, so about 1 1/2 C is enough for a serving.
Makes about 6 servings.
16 Comments
Gorgeous soup, Scotia.
I’ve been cleaning out the fridge, and I found some turkey legs in the freezer. I have all the other ingredients, except celery (which i hate, for some reason – although I adore celery seed). I”ll substitute good rice for the bowties, but, on Wednesday, when nighttime temps are supposed to drop into the 20s, I’ll be making this.
Lovely, lovely recipe!
Thank you, my dear! I love making this in the fall, it just seems appropriate. Maybe, with a few modifications your puppies could enjoy the same thing! :purple:
See, that’s the thing – good homemade doggie food really isn’t that different than people food.
In the past, people used to eat the food I was making for my dogs.
My favorite was sneaking into the kitchen and catching them dishing some out for themselves.
The real difference is in the combining before serving. Eg, tonight, I’ll cook each half a sweet pot, cradle it in some kibble, then ladle lentils, stock and meat over it, drop some yogurt and nutritional yeast and mwalla: their dinner tonight.
It’ll be different tomorrow night. They might get green beans and some cooked apple instead of the sweet pot. And maybe an egg. But who knows?
VERY lovely soup! Thank you!
Thanks. I think turkey legs or thighs would be great to use any time of the year for this recipe.
The soup is especially good the next day.
All afternoon, I’ve been browsing a post-veganism site. I’m tempted to put it on the blogroll …
Post-vegan? Is that like post-apocalyptic?
Okay, I’m doing it. I think it has some useful info, although I don’t subscribe to everything it says. But there are a few articles that are really good, particularly in terms of the relationships between over-fanaticism and purity about food, and anorexia – addiction – cultishness – etc. Also the junk science, etc. used to promote many of the wilder claims.
There are some things about raw foodism and veganism I like, and I think over short periods of time, it’s good for you. But there does come a point, and I know people who’ve damaged themselves.
So … I’m doing it!
I skimmed through it and will go back again to read more fully. I can, however, testify to the fact that some people don’t do well on strict vegetarian or vegan diets.
I don’t. When I don’t eat meat, I’m heavily dependent on dairy. O/w, I get … weak!
What??? I know my daughter is post-vegetarianism, but what is post-veganism??? Do we need Barton or Thoreau for this?
I just have to say that I thanked my free range turkey for giving his life for all the things we have from him. We don’t eat meat often, but when we do, we know who it is and how it got here.The “only” way to be sure, right?
It’s better to know who you’re eating. Very Hannibal Lectorish, but it’s true!
Ohh,baby! Weasels rip my flesh!
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