Category Archives: Soup

Williamsburg Turkey Soup Redux

Standard

As a young mother, thirty years or so ago I first made a recipe of Williamsburg Turkey Soup, most probably after Thanksgiving. Back then I always did my turkeys on a Weber Grill with soaked pecan shells poured over the coals, essentially creating a lightly smoked turkey. It was a delicious soup then, but when I pulled up the recipe the other day, I was surprised at how pedestrian the recipe looks to me now. Obviously, it was time for me to kick it up a notch. The original recipe is supposed to have come from the colonies and would probably have been done with a wild turkey. And seeing that they probably did hot have half and half back then, was likely made with cream. The rice probably was not white long grain, but an earthier wild or brown rice. Regardless, I made a big pot of wonderful soup and was able to render some extra turkey stock too.

Here is my Redux Version

Part one: Make turkey stock. I roasted a turkey last week and used only the white meat. I then placed the carcass with the dark meat in the smoker and smoked over maple wood for 12 hours. You do not have to smoke your turkey, but it sure makes for great soup and stock. You could also use a store bought smoked turkey for this. After the turkey was sufficiently smoked for flavor, I made the stock.

In a very large pot place chunks of carrot, celery & onions (about 2 cups each) into a pot. You do not need to peel them as they are only adding goodness to the stock. Add 20 (yes 20!) garlic cloves. Toss in a few stalks of  rosemary and thyme and one bay leaf. Place the carcass into the pot. If your pot is not large enough, you can break it apart a bit to fit. Cover with water and place on a LOW simmer for 12 hours. The stock should never be allowed to boil, just simmer.

Remove pot from the heat and allow to cool so that you can handle the turkey to remove meat. You may want to place it on a platter to cool. Remove and reserve the meat. Then filter everything over a large pot using a fine sieve. Pour the stock into containers to cool completely so that the fat will rise to the top. Your leftover veggies can be placed in compost or fed to the dogs in chunks. Discard all of the bones. I ended up with 8 cups of rich dark stock. Some of which was used in the soup. I grabbed all of the garlic cloves and saved them for the soup.

Part Two: The Soup

1 Cup of Butter (yes, you can use olive oil if you want to)
1 Cup of all purpose flour
4 small red onions or 8 shallots finely chopped
4 large carrots, peeled and finely chopped
3 ribs of cellery finely chopped
(note all of this chopping can be done in a food processor)
Reserved garlic from the stock, which can now be smashed and added to the soup
2 cups of fresh corn kernels (if not in season, use frozen)
1 small jar of pimentos (or roast a red pepper and chop)
1 1/2 cups of wild rice/brown rice blend (I use Lindeman’s Brand)
2 teaspoons of salt (I used smoked salt that I smoke while doing the turkey.)
1 tablespoon of fresh cracked pepper
3 quarts of turkey stock
3 sprigs of thyme (leaves pulled from stem)
2 cups of reserved turkey chopped
4 cups of cream or half and half if you are giving your arteries a break

 

  • Melt butter in the bottom of a large sop pot or dutch oven
  • Add flour and stir gently for about 5 minutes to form a light golden roux
  • Add onion, carrot, celery and garlic to roux and sir. Cooking over medium flame for 10-15 minutes, stirring often. The onions should be just starting to brown.
  • Add rice, corn, stock, salt, pepper, thyme, pimentos along with reserved turkey and stir all together. Simmer for about 30 minutes. Taste the rice and be sure that it is cooked through. Add the cream and stir. Cook on low flame till completely heated.  Taste and add more seasoning if you think it needs it.
This makes a huge pot of soup, but it freezes well if you are not feeding a crowd. I like to serve it with a few slices of Hawaiian Chiles on it along with fresh chopped parsley or thyme leaves. However, many people cannot take the heat of the chiles, so you might just want to serve chiles or siracha sauce on the side. It is delicious just as it is. It also might be good with some browned crispy thin slices of jamon or prosciutto on top.

Grilled Corn and Lobster Chowder

Standard

It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

  • 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
  • 4 ears corn

For the stock:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2  yellow onions finely chopped
  • 1/2 cup sherry
  • 1 teaspoon sweet smoked paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry vermouth

For the chowder:

Method:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
  • Reserve the shells and all the juices that collect.
  • Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
  • Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

For the stock:

  • Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
  • Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
  • Add the sherry and paprika and cook for 1 minute.
  • Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

For the chowder:

  • In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
  • Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
  • Add the flour and stir in and add a ladle full of the stock.
  • Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
  • Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
  • Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives,  and the sherry and season to taste. Heat gently and serve hot.

Avgolemono Soup (Greek Egg and Meyer Lemon Soup with Rice)

Standard


In just 30 minutes you can whip this amazingly flavorful soup up. It is good hot or chilled. I served it with Spanakopita (click for the recipe).

INGREDIENTS 

3 cups chicken stock (homemade preferred) if you are using box stock or broth, simmer it down and reduce it by half (this means you need twice as much)

1/4 cup rice or orzo (optional, but I like it)

4 egg yolks

2 egg whites

Freshly squeezed juice of 4 Meyer lemons (if using another type of lemon, use one less)

1/4 teaspoon sea salt

2 tablespoons minced dill, mint, chives or fennel

Lemon zest from one lemon

One thin lemon slice for each serving

METHOD

  • Add rice or orzo to the chicken stock, bring to a boil and reduce to a simmer till rice (20 minutes) or pasta (10 minutes) is cooked once cooked add 1/2 of the lemon juice
  • Put egg whites in a container to be whipped (I use a stick blender with a whip attachment, but you can use a food processor or hand mixer to whip the whites)
  • Place yolks in a mixing bowl
  • Whisk 1/2 cup of the hot chicken stock/rice into yolks until well blended, then add the remaining stock/rice mixture stirring till blended
  • Whip the egg whites until soft peaks form
  • Marry 1/2 cup of the stock/rice/yolk mixture to the egg whites, then fold that mixture into the stock/rice/yolk being careful not to deflate.
  • Taste for salt and lemon juice, adding more as needed. Ladle into warm bowls (or allow to chill and serve in stemmed glasses), sprinkle with herbs and lemon zest and add one lemon slice.

    Yield: 4 to 6 servings. This does keep well in a covered container, but should be used in 1-2 days and be very careful when re-heating not to allow it to boil.

Avgolemono Soup (Greek Egg and Meyer Lemon Soup with Rice)

Standard


In just 30 minutes you can whip this amazingly flavorful soup up. It is good hot or chilled. I served it with Spanakopita (click for the recipe).

INGREDIENTS 

3 cups chicken stock (homemade preferred) if you are using box stock or broth, simmer it down and reduce it by half (this means you need twice as much)

1/4 cup rice or orzo (optional, but I like it)

4 egg yolks

2 egg whites

Freshly squeezed juice of 4 Meyer lemons (if using another type of lemon, use one less)

1/4 teaspoon sea salt

2 tablespoons minced dill, mint, chives or fennel

Lemon zest from one lemon

One thin lemon slice for each serving

METHOD

  • Add rice or orzo to the chicken stock, bring to a boil and reduce to a simmer till rice (20 minutes) or pasta (10 minutes) is cooked once cooked add 1/2 of the lemon juice
  • Put egg whites in a container to be whipped (I use a stick blender with a whip attachment, but you can use a food processor or hand mixer to whip the whites)
  • Place yolks in a mixing bowl
  • Whisk 1/2 cup of the hot chicken stock/rice into yolks until well blended, then add the remaining stock/rice mixture stirring till blended
  • Whip the egg whites until soft peaks form
  • Marry 1/2 cup of the stock/rice/yolk mixture to the egg whites, then fold that mixture into the stock/rice/yolk being careful not to deflate.
  • Taste for salt and lemon juice, adding more as needed. Ladle into warm bowls (or allow to chill and serve in stemmed glasses), sprinkle with herbs and lemon zest and add one lemon slice.

    Yield: 4 to 6 servings. This does keep well in a covered container, but should be used in 1-2 days and be very careful when re-heating not to allow it to boil.