Friday, December 03, 2010

Killer Leftover Turkey Soup

Got leftover turkey? Unclogged arteries? A yearning for tasty-but-bad-for-you soup?

Then try the soup recipe I invented to use up leftover turkey!


5-6 pieces of bacon
1/2 large red onion, chopped
2 Tablespoons flour
1/4 teaspoon pepper
1/2 cup whipping cream (whole milk will do)
1 1/2 cup chicken broth
2 cups shredded cheddar cheese
1 cup diced turkey

Fry bacon and onions in large, deep frying pan, keeping them mostly separate. When the bacon is crispy, take it out and put it on a paper towel-lined plate. Drain off most of the bacon drippings, leaving about 2 Tbsp. Add the turkey, flour and the pepper to the onions and bacon drippings. Cook, stirring constantly, until bubbly. Then keep stirring occasionally for 2-4 minutes.

Cut bacon in small pieces and reserve, keeping warm.

Stir in broth. Heat to boiling, stirring constantly. Add cheese; when cheese is melted, add cream and bacon. Cook, stirring frequently, until warmed through.

Serve soup warm with crusty bread.

It is pictured above garnished with a little bacon and served with Irish Soda Bread. I don't eat the soup (I'm not a carnivore), but I love the bread! It's good with almost any soup. A missionary friend from Japan gave me the recipe, and here it is:


4 cups unsifted flour [I used 2 cups white and 2 cups whole wheat pastry flour and it turned out great!]
½ cup sugar
¼ tsp baking soda
2 tsp baking powder
½ tsp salt
1 ½ cups buttermilk (or yogurt)
2 eggs
4 oz (1 stick) butter or margarine
½ lb. raisins (optional)
1 tsp caraway seeds (optional) [I never have put in raisins or caraway seeds… ick]

Preheat oven to 350F

Mix dry ingredients in a large bowl. Toss mixture with hands (this gives the bread a light, airy consistency).

Add softened butter to the flour mixture, still using hands, and blend until evenly distributed. [I have found that if you use cold butter, and mix about half of it in evenly and the other half in small clumps, as you would for biscuits, it’s even lighter and better]

Add raisins and caraway seeds. Toss with hands.

Beat eggs in a separate bowl. Add buttermilk and blend well.

Pour egg mixture, a little at a time, into dry mixture. Blend well with a spoon. [I do the biscuit thing again – I make a hole in the center and pour it all in at once. Then I use my hands]

The dough should be heavy but not too wet. If it seems too dry, add a little more buttermilk [Mine is always VERY wet… and it always turns out tasty]

Dust hands with flour and mold dough into a round. Place dough in a greased 9” round pan. Dust top generously with flour. [Again, mine never really molds. It really just plops/spreads. But it’s always good]

Using the wrong end of a fork, cut a deep cross in the dough. This will prevent the bread from cracking, and will give it a traditional look. [Um… again, mine is too wet for this really to work]

Bake at 350F for one hour, or until well browned. Cool on rack.

I’ve started making honey butter to go with this – use equal amounts softened butter and honey, and stir together. Rocket science!

Enjoy! And don't blame me if your arteries clog!

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