Monday, November 22, 2010

Easy as Soup

With a couple of sick Foodies in the house,

soup seemed to be the order of the day.

I opted to make a turkey noodle soup for myself.

My ingredients are

one turkey cutlet
one carrot, sliced
one celery rib, sliced
1/4 cup onion, diced
one garlic clove, grated or minced
1/2 cup frozen corn
2 cups turkey stock
one package Ramen noodles
1/2 teaspoon dried Herbes de Provence
1/4 teaspoon ground black pepper
kosher salt, to taste

If I had had green beans on hand,

I would have added 1/2 cup of those as well.

For those of you who can eat chicken,

please substitute a chicken breast and chicken broth

for the turkey and turkey stock.

As it happened, I was making both soups this day.

The trick was to avoid cross-contamination.

Now back to the turkey

(and please note that the same techniques are used for chicken).

The turkey cutlet was cut into 3/8-inch cubes

and salted and peppered.

The turkey was sauteed in a bit of olive oil,

before being added to the turkey stock, grated garlic

and Herbes de Provence in a pot.

Then the veggies were lightly sauteed.

These were also added to the pot.

Four cups of water were also added

and the soup was brought to a boil

before the broken Ramen noodles were stirred in.


This was thrown away.

Anything that has salt as its first ingredient and

ingredients that I can't pronounce isn't going in my food.

Soup's on.

This was mine.

The homemade chicken noodle soup

was for the Foodie Daughter and Boyfriend.

See how easy it is to make soup at home?

And what of the husband?

This is what he wanted.

And he was happy.

Go figure.

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