Turkey Noodle Soup

May 24, 2017

Soup!

If my mother said she was making “soup” without any qualifiers, it meant her beef noodle soup.

She would cook a good-sized piece of beef in her soup pot along with large pieces of carrot, celery and potato till the meat was falling apart.

She would cook thin egg noodles separately.

To serve the soup, everyone would get a bowl of broth with pieces of carrot, celery and potato.  The large piece of beef would be in its own serving bowl and the noodles in another.

At the table, everyone added beef (shredding it with a serving fork) and noodles to their bowl of broth for the ultimate customization.

I haven’t had soup this way since my mother died.  I actually don’t ever remember being served soup in the same manner by anyone else, anywhere, ever.  If you’ve ever heard of, or had, soup being served this way, I’d really like to hear about it.

The other soup my mother made frequently was what is sometimes called “Italian Wedding Soup.”  It is a rich chicken broth with pieces of chicken, small meatballs, carrots, celery, pasta (typically, acini de pepe), and escarole.

Occasionally my mother would make Slovak Mushroom Soup, with dried mushrooms and potatoes, or Potato Soup with potatoes, milk and onions.  More often, however, we’d get these when visiting my grandparents.  Early on, my grandmother would make soup, but when she got older, Aunt Ann or Aunt Mary would make it and bring it to my grandparents’ house.

On a Sunday, when my father, his six brothers, and all of their spouses and children would visit my grandparents, a lot of soup could be consumed.  Mind you, there was no guarantee that there would be soup, but if there was, it needed to be an industrial quantity.

In the winter, my grandmother would keep the soup in a big pot in the root cellar in the basement.  It was the same root cellar where she would make sour cabbage but that was before I was born.  I know because my father and all of my uncles never tired of talking about my grandmother’s sour cabbage soup, or kissel.  They bemoaned the fact that nobody made it any longer.  I don’t have her recipe and while I can find recipes for soups that sound similar, none of them sounds exactly like the soup my father described.

Today’s soup, however, is not one that I grew up eating.  As I mentioned in an earlier post, my mother thought the carcass of a roasted turkey wasn’t intended to be reused.  I first had turkey noodle soup, made with roasted turkey leftovers, when I was in college.  The soup was made by Mary Lou d’Aquili, the wife of my college advisor and, many years later, the person with whom I went into psychiatric practice, Eugene d’Aquili.

Ever since then, I’ve turned the bones of most roasts into broth.

We have an array of fresh herbs year round thanks to the greenhouse.  I have totally given up dried bay leaves in favor of fresh ones.  They’re really easy to grow and the taste is incredible.  California bay leaves are stronger than Mediterranean bay leaves so if the balance of flavors in a dish is critical, and you’re using the former, opt for about half the amount called for in the recipe.  For most dishes, it’s not a critical distinction, however, and you can just substitute California for Mediterranean bay leaves.

Here’s a picture of our Bay Laurel plant, pruned down and ready to start its seasonal growth spurt.  In the fall I’ll harvest the leaves to make an Italian Bay Laurel Liqueur, Liquore al Lauro or Liquore Alloro.

The following recipe for Turkey Noodle Soup starts with the Roasted Turkey Broth I posted a few weeks ago.

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Turkey Noodle Soup
Save the bones, skin and shreds of meat from a roast turkey to make broth for soup. You can freeze the bones and make the broth later. You can also make the broth and freeze for future use. What you don’t want to do is to freeze the turkey noodle soup. I prefer not to freeze the soup, as the vegetables become too soft. If you must, however, freeze it before adding the noodles and peas. I keep a container of Parmesan cheese rinds in the freezer so that I always have them available to add to soup or other dishes to amplify the savoriness.
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Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
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Instructions
  1. Bring the broth to a boil.
  2. Meanwhile, slice the carrots.
  3. Slice the celery.
  4. Dice the onions.
  5. Mince the garlic.
  6. Dig a Parmesan cheese rind out of your freezer.
  7. To the broth, add sliced celery, carrots, onions, minced garlic, bay leaf, marjoram, cheese rind, and salt and pepper to taste.
  8. Return to a low boil and cook, partially covered for 30 minutes.
  9. Taste and adjust seasoning.
  10. Add cooked turkey and tomato paste. Cook at a low boil for another 15 minutes.
  11. Taste and adjust seasoning to your preference then add an additional ½ teaspoon of salt. (Remember, you’re about to add unseasoned peas and noodles.)
  12. Add the noodles. Bring to a boil.
  13. Add the peas. Boil gently till noodles are done.
  14. When noodles are cooked, taste and adjust seasoning. Stir in chopped parsley.
  15. Serve immediately.
  16. Pass grated Parmigiano Reggiano or Pecorino Romano cheese at the table.
Recipe Notes

Here is the recipe for Roasted Turkey Broth.  You should have 3 quarts of broth.

Copyright © 2017 by VillaSentieri.com. All rights reserved.

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Roasted Turkey Broth

May 5, 2017

I grew up in a house where there was absolutely no use for the carcass from a roasted turkey.  Other than my sister and I fighting over who got the crispy skin from the turkey breast, the skin went into the trash heap too.

You might imagine my surprise when, in college, I discovered that people actually did things with carcasses from roast turkey, like make broth to be used for turkey noodle soup.

To be sure, my recipe for turkey noodle soup will be posted later this month but in the meantime I would encourage you to make broth from the bones of most any roast, be it turkey, chicken, duck, pork, or beef.  Then, be creative with how to use it.

Broths made from roasted meat bones and bits of meat have a really savory quality that you won’t get from a broth made with uncooked meat.  You can’t always use them interchangeably so think about how the roasted-meat savoriness will play off the other flavors in the dish.

Roasted meat broths usually work well in hearty soups, for example, or as the liquid in a pot of Southwestern style cooked beans.  Frozen in small containers or ice cube trays, you can use the broth as the liquid for a quick pan sauce or to enrich gravy.

In fact, when I make gravy for Thanksgiving, I start by roasting a couple of Cornish game hens or a few pounds of chicken or turkey wings until they are very, very brown.  I use the roasted meat and some vegetables to make a rich, dark brown broth.  I concentrate the broth even more by boiling it down to about 3-4 cups.  While the turkey is roasting, I use the broth to make gravy, which I simmer for a couple of hours until it’s silky.  When the turkey is cooked, I deglaze the pan, skim the fat off, strain out the solids, and add the liquid to the gravy that has been bubbling away for a couple of hours.  By the time the turkey has rested and been carved, the gravy has reduced, again, to the right consistency.  The gravy is rich and savory and, more importantly, there’s enough to smother everyone’s mashed potatoes and turkey.  Doing it this way also removes the last-minute rush of actually making gravy on-the-spot from the pan drippings while you’re trying to get the meal on the table.

You might ask why I am dealing with a roasted turkey in spring rather than November.  Easter Dinner!  In addition to ham, I always make turkey since some of our friends don’t eat critters with more than two legs.  So, just for fun, here are a few pictures from Easter, complete with the bleeding lamb cake we always have for dessert.

I have a couple of different types of fat separators.  One is the more common style that resembles a small watering can with a spout that draws from the bottom of the liquid.  My preferred one, however, has an opening on the very bottom.  You just pour in the liquid, allow the fat to rise to the top, and squeeze the handle.  The opening opens and out pours the fat-free liquid from the bottom.  You can find a picture of it on my equipment page.

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Roasted Turkey Broth
Unless I need an absolutely clear broth, I prefer to use the pressure cooker. It gets the job done in an hour of cooking and makes a more flavorful broth than simmering it on the stove. However, the broth is somewhat cloudy. If you don’t want to use a pressure cooker and you don’t want to have to think about a pot on the stove, make the broth in a slow-cooker for 6-8 hours. If your pressure cooker or slow-cooker won’t accommodate 3½ quarts of water, use as much as you can and then dilute the final product to 3 quarts.
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Course Miscellaneous
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Passive Time 4 3/4 hours
Servings
quarts
Ingredients
Course Miscellaneous
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Passive Time 4 3/4 hours
Servings
quarts
Ingredients
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Rating: 0
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Instructions
  1. Thinly slice the carrots, celery and onion.
  2. Combine all the ingredients in a stockpot.
  3. Bring to a boil, reduce the heat, and simmer for 4-6 hours, stirring occasionally. Alternatively, cook at 10 pounds pressure for one hour or in a slow-cooker on low for 6-8 hours.
  4. Strain the broth.
  5. Because the broth will likely develop a gelatin-like quality on cooling, I suggest removing the fat using a fat separator while the broth is still warm.
  6. Add water to make three quarts.
Recipe Notes

I never add salt to any broth that I make unless I am making it for a specific purpose and I can plan for the final product. Broth with salt can make a dish too salty if the liquid needs to be reduced. The salt in a broth can also slow down the tenderization of dried beans. This might not be much of an issue at lower elevations but at 8000 feet getting dried beans to soften can be a challenge and anything that hinders the process is to be avoided.

Copyright © 2017 by VillaSentieri.com. All rights reserved.

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Slovak Caraway Soup

April 26, 2017

Growing up with an ethnically Italian mother and an ethnically Slovak father, we mostly ate Italian food with Slovak food appearing on the table every week or two.  On Sundays we usually went to visit my father’s parents and got a bit more Slovak food.

There were some classic American dishes that appeared on our table, too.  But, honestly, not that often.  The only thing my mother made that I didn’t like was hamburgers.  Well, that and liver.

But even my mother didn’t like liver.  She made it because my father liked it.  There was never the expectation that anyone else would eat it.

When she made liver…and that process involved running from the living room, through the dining room, to the kitchen to turn the liver as it sautéed and then running back to the living room to avoid the smell…she always made something else for the rest of us.  Well, that wasn’t so unusual either.  Remember…Southern Italian mother…food is important…everyone needs to eat.  There were nights when she would make one meal for my father, one for my sister, and one for me.  She would eat one of the three.

We always ate dinner together as a family and, despite the comment above, we usually at the same meal.  Sometimes, though, we each got individually catered food.

But back to hamburgers for a moment.  My mother was a great cook.  I know she used really good beef for her hamburgers.  She usually picked out a whole cut and had the butcher grind it.  She never bought ground beef that I recall.  I still follow the basic blueprint of her hamburger recipe today and enjoy it.  So, I can’t really tell you why I thought her hamburgers were awful.  But I did.

Soup was a big deal in our house.  My father really liked soup.  Interestingly, I don’t remember having Caraway Soup more than a few times while growing up.  I do know, however, that while I was in college I got the recipe from my mother after it appeared on our table one day.  It seemed like a revelation.

It has been a regular on my table ever since.

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Slovak Caraway Soup
This is a light, refreshing soup based on a vegetable broth for which the ingredients are almost always on hand. I like serving it as a first course though it works equally well for lunch or as a light supper. Grating the vegetables on the large holes of a box grater was one of my mother’s tricks. It makes fast work of prep and the small pieces quickly flavor the broth.
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Cuisine Slovak
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
people
Ingredients
Cuisine Slovak
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Shred the carrots on the teardrop holes of a box grater.
  2. Shred the celery on the teardrop holes of a box grater.
  3. Thinly slice half an onion.
  4. Combine carrots, celery, sliced onion, 2 teaspoons of salt, ½ teaspoon of black pepper and 2 quarts of water in a stock pot. Cover. Bring to a boil then reduce heat and simmer for 30 minutes.
  5. Add the caraway seeds. Cover and simmer another 25 minutes.
  6. Strain the broth. Discard the solids.
  7. Return the broth to the stock pot. The soup can be made several hours ahead to this point.
  8. When your ready to finish the soup, return the broth to a bare simmer.
  9. In a heavy-bottomed stock pot large enough to hold the soup, sauté the minced onion in butter until soft but not brown, about 3-4 minutes.
  10. Add the flour to the sautéed onions and cook until lightly colored, about 2 minutes, stirring almost constantly.
  11. Stir the hot broth into the onion-flour mixture a ladleful at a time, stirring well while adding the broth to avoid lumps.
  12. After about one-third of the broth has been added, the remainder can be added all at once.
  13. Bring to a boil and boil gently for 1-2 minutes to thicken. Adjust salt and pepper.
  14. While the soup is boiling, beat the eggs with 1/3 cup of water. Season the eggs with salt.
  15. While constantly whisking the stock, drizzle in the eggs to create shreds of egg.
  16. Serve immediately.
Recipe Notes

Copyright © 2017 by VillaSentieri.com. All rights reserved.

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