Sunday, October 17, 2010
I thought you might like to see what I did with the rest of the turkey that John and I cooked for our Thanksgiving dinner last Sunday. On Monday afternoon, while I was baking bread, I also made a big pot of turkey stock using the bones. Given that we still had quite a bit of turkey meat left over after this week, I thought that I would make some soup tonight for dinner.
The soup is one ingredient short of the mirepoix as I didn't have any celery, but the carrots and onion are there. I seasoned the soup with salt, pepper, garlic and a liberal dose of basil for earthiness. We ate it with a couple of slices of the aforementioned bread. And it was good.