12
4
12
6
3
1
3
5
1
tt
tt
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ar
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oz
oz
oz
oz
oz
lrg
c
c
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Turkey, cooked
Bacon thick
Potatoes (1)
Onion
Celery
Thyme sprig
Sage leaves
Stock (2)
Cream, heavy
Salt
Pepper
-- Garnish
Parsley, flat
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Make: - (1 hr)
- Shred TURKEY into pieces about 3/4 inch long
- Dice BACON about 1/2 inch.
- Dice POTATOES about 3/4 inch.
- Dice ONION about 1/2 inch, cut CELERY into slices
about 1/4 inch thick, mix.
- Strip leaves from THYME, chop SAGE small and mix into
Onions.
- Place BACON in a sauté pan and add about 1/8 inch of
Water. Let the water boil down to render some fat, then turn the
heat down a bit and fry the bacon stirring until it is just crisp.
- Pour off all but about 2/3 T of the bacon fat, add the Onion
mix and fry stirring until onions are translucent but not yet
showing color.
- Pour the Fried mix into your soup pot. Use some of the
Stock to deglaze the sauté pan and pour it all into the
pot. Add the Potatoes, bring to a boil and simmer until the
potatoes are nearly done.
- Squish a couple pieces of potato against the side of the pot as
needed to thicken the soup a bit. Add Turkey meat and simmer
another 5 minutes or so.
- Season to taste with Salt and Pepper, check
consistency and add more stock if needed.
- Turn off heat and stir in CREAM. Serve in bowls with some
PARSLEY leaves for garnish. If you reheat it, the surface
appearance will change a little, not quite as creamy smooth, but the
flavor and texture will be just fine.
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