This is the soup that I cooked on the same night as the watercress soup. We are having soup all week. Mmmm…slurp!!!
I have expanded on the Singapore vegetable soup aka ABC soup substituting pork with turkey for the main ingredient and adding celery, garlic, cilantro, dill and Summer sausage chunks to flavor the soup.
This is a picture of my day old Turkey ABC soup where the meat started falling off the bones nicely after I reheated it up. My hubby would say it’s a mistake to eat curry the same day that one cooks it, this soup is the same way. It gets better the next day. I made a mistake of skimming off the fats in clear soups in the past after refrigerating them overnight. Now I kept the fats, even though it is less healthy that way, the fats of the meat are what flavors the soup.
I made this huge pot of soup in a tall pasta pot, as usual I made enough for an army so feel free to cut down the portions of ingredients if you cook this soup. The key thing is to include a variety of skin, bones and meat from the turkey to better flavor the soup.
Here you go:
2 Turkey Drumsticks, 2 Turkey whole wings, 1/4 of a Turkey breast (a total of almost 6 pounds of meat including skin and bones)
2 bags of Baby Carrots
2 small bags of multi-colored small Heirloom Potatoes including golden, purple and red ones
1 Cauliflower, cut off and discard the leaves and the big stem in the middle; break off the individual florets by hand; do not cut the cauliflower with a knife or it will make a mess
1 big Yellow Onion, sliced into wedges
2 sticks of Celery, sliced thin
1/3 of a Summer sausage, cut into 1 cm wide chunks or cubes
3 Wedges of Garlic (sliced thin)
1 bag of Frozen Peas, thawed under cold running water in a colander
1 bag of Frozen Sweet Corn, thawed under cold running water in a colander
5 stalks of Cilantro (chopped finely)
4 Sprits of Dill (chopped finely)
1 packet of Swanson’s Organic Chicken broth with reduced fats and reduced salt
This is how I cooked my version of Stone Soup leaving no stones unturned or leaving any stones behind:
First, add the turkey meat and bones into a big pasta or soup pot. Add just enough boiling water to cover the meat. Bring the water to a boil. Next, add the carrots? potatoes, cauliflower and more boiling water to cover everything. Now bring that to a boil again. Add onion, celery and the chicken broth, bring to a quick boil, then turn the heat down to a little above the low setting to simmer the soup while it bubbles a little. Simmer the soup for 1 to 1 1/2 hours.
Fry the Summer sausage in a non stick frying pan without adding oil. When the Summer sausage turns crispy and golden brown on its edges, add the garlic slices and fry quickly till the garlic slices are slightly golden brown on their edges.
Add the Summer sausages and garlic to the soup after it has been simmering.
Add some broth to the frying pan to mix in the remaining sausage grease then pour that back into the soup to flavor the soup.
Until the meat reaches 180 degrees outside of the pot just slightly detaching away from the bones and the meat under the skin is no longer pink, add the peas, carrots, cilantro and dill just before turning off the heat when you are ready to serve the soup.
I recommend that you watch the episode of Stone Soup in Jim Henson’s Storyteller while you sit back and enjoy this soup.
Here’s also a quick update of our number two. He is six months old now and weighs a little over 15 pounds. He is a lot taller than his sister when she was that age and the apple of her eye. Thankfully, it gets easier as they get older for me to cook and continue blogging.
Have a blessed week and keep warm!