Terroir Distribution

Turkey Vegetables soup

The Annual Telemark Cross Country Apple loppett took place yesterday with hundreds of participants taking advantage of the fine snow and weather. A tradition of this fine event is the food provided to volunteers and participants, a standard that most other regional events have yet to match. As for the last few years I was asked to provide a pot of my now famous Turkey Vegetable soup. This is a recipe that I have been using for over 20 years and is the best recipe in my repertoire for turkey leftovers. Leftover be dams, I think it is worth the effort to roast a turkey just to make this soup. Like in past years I have been asked to share the recipe. Give it a try, do not compromise in using the best ingredients, it is particularly best with a homemade stock. This soup freezes very well. If you choose to do so make sure you under cook the vegetable, otherwise they may be too soft when reheated.

Ingredients:

2 medium onions

1 cup of diced potato

½ cup of diced carrots

½ of diced celery

10 oz of fresh or frozen spinach

3 cups of chicken or turkey stock (preferably homemade)

3 cups of diced cooked turkey (or chicken)

1 ½ of half and half

¼ cup of butter

2 tablespoons of flour

1 teaspoon of curry powder

½ teaspoon of sage

1 to 2 tablespoons of fresh parsley

Salt and pepper to taste

1. In large pot, melt butter over medium heat.

2. When melted add onions and cook until translucide, about 5 to 8 minutes. Add flour and curry powder and cook for 3 to 5 minute.

3. Add stock, potatoes, carrots, celery, and sage; bring to a simmer for about 10 minutes. It is important to watch your vegetables, I prefer them with a crunch to them, cook less if necessary.

4. Add turkey/chicken and half and half and bring to a simmer for another 5 minutes

5. Add spinach and parsley and let spinach cook for a few minutes

6. Adjust you seasoning with salt and pepper to taste.

Serves about 8 generous portions

Enjoy.