How to Soup, Part 2: Turkey Noodle with Ginger and Apples

This soup had to be made because that's what you do when you have a Thanksgiving turkey carcass. Turkey or chicken noodle soup is pretty straightforward; I don't stray too much from your standard versions. One variation I love is roasted garlic chicken noodle, where you simply roast a head of garlic, mash the cloves into a paste, and mix it into the soup.

My stuff always has a bite. Occassionally I will make it really spicy, but for this turkey noodle soup, the cayenne and red pepper flakes are perfectly adequate.

I had made so much broth that lifting the pan to pour it through a cheesecloth was too difficult, so I just used a slotted spoon to skim the fat and the old rosemary leaves and tongs to pull out the bones and branches. I ended up simmering the broth for two hours before starting on the soup.

Here are the ingredients, minus the turkey meat.

I had an apple that was going bad and some mushrooms that needed to be used, so into the pot they went. Half an onion, a lot of ginger, another two carrots, about a cup of frozen green peas, a box of rotini, fresh chopped rosemary, garlic powder, cayenne, chili flakes, and salt are the remaining ingredients.

I put the veggies, noodles, and spices in first (minus the rosemary) and let them simmer for an hour. Then I put the turkey meat in and the rosemary, let it cook for 20 minutes, and had my first bowl of it.

It's yum.

How to Soup, Part 1: Broth

I always make soup after Thanksgiving using the turkey carcass. I have a giant soup pot and always make a lot of it, packing my freezer for the winter. I'm hoping to find a few people who are down on their luck to share it with this winter. It's been a tough year for everyone.

This is how I make my broth. Nothing really unique about it except maybe my use of turmeric, which gives it a buttery, earthy flavor.

Step 1: Fill pot halfway with water, add a branch of fresh rosemary and a handfull of fresh thyme sprigs from the garden, turn burner on low.

 Step 2: Chop up some carrots, celery, and half an onion (I use the other half after the broth is finished.) I ate or pickled all the carrots I grew this year, so these are from the farmer's market at Eastern Market, as is the onion. The lovely lemon knife is from Hill's Kitchen.

 Step 3: Add bay leaves from your beautiful bay laurel tree that you keep in your kitchen window for the winter. I suppose store bought leaves will have to do if you don't have a beautiful bay laurel tree in your kitchen.

Step 4: Add dried chiles you grew this summer in your garden.

Step 5: Remove the turkey meat from the carcass and throw the whole carcass in the pot. Put the meat in the fridge to add near the end of the cooking process.

 

  

Step 6: Add enough turmeric to cover the surface of your broth. (This turmeric is from Souk Market on Barracks Row. I refilled an old container.)

 

 

Step 7: Stir, cover, and relax for an hour.

I am writing a cookbook with recipes from ingredients purchased from vendors around Eastern Market, so this and the coming blog posts are practice for that. I haven't entirely decided on the format yet, but I've been writing down my recipes for years.