View from the Cottage

The Ritual of Turkey Soup

December 1, 2016

Jordan decided she really wanted turkey soup a night or so ago, but we had none I often do simmer the carcass for a day or two with onion, celery and a lot of other stuff to make a rich broth as the base for soup. This year the carcass got away from me, and all I had were the remains of two chickens that had been infused with Cajun butter and deep fried. Didn’t want to do that because of   the butter, so no soup.

“Make a quick version,” I suggested. Naturally she didn’t know how to do that. I told her to begin with turkey and some of that broth from the box we had. Well, there wasn’t much broth left. Got gravy I asked. Yes, she had gravy. I told her to start by browning onion, garlic, and celery in some olive oil. Eventually she may have added everything but the kitchen sink. She sent me a picture of the finished product—like all of us, she is probably incapable of making a small pot of soup for two people. Hope she’ll freeze serving size portions—but I bet that’s the next lesson.

Her soup was also sort of Texas tan. Wasn’t it author/sports writer Dan Jenkins who claimed to have moved back to Texas so he could eat brown food like chicken fried steak and frijoles refried? When the kids were little I used to make soup of the week, throwing in any and all leftovers in the fridge. It always came out brown, and the kids even called it brown soup, but they liked it well enough

Jordan's soup could have used a few drops of Kitchen Bouquet. If you haven’t tried this amazing stuff, I recommend it highly…. A few drops adds earthy undertones to soup, stew,, gravy, and one small bottle lasts me forever. Lisa’’s parents insist it has anchovy in it, and I wouldn’t be surprised

I ran into another food obstacle last night at a German restaurant known for its rich entrees. Last time I was there I had a wonderful veal dish in a rich cream sauce; last night I was told the only thing that fit my dietary restrictions was the bratwurst with browned onions and a sauerkraut-and-apple compote (where the kraut was warm and the apples cold). Don’t get me wrong—it was delicious and even better for lunch today, but I longed for thoe veal dishes.

And Jordan’s soup.