Waste not, want not

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I did not cook a turkey this Christmas.

I knew the consequences.

There would be no leftovers for sandwiches, and sadly no turkey soup.

Luckily, I have neighbours and family who are happy to part with some of their holiday leftovers. Upon the arrival of the first frozen turkey carcass, I set out to make stock.

It’s such a cathartic thing to do on a cold winter day.

Plus, it’s easy and doesn’t take too much time. the next task was to determine what kind of soup to make with the delicious stock.

There are so many options. this year I chose a classic Indian soup called mulligatawny.

It’s a slightly spicy soup that includes hot pepper, garlic, ginger, curry powder and turmeric.

Red lentils and diced apple give the soup a great texture and of course the addition of chopped leftover turkey turns this soup into the comfort zone.

Cook up some basmati rice to go with it and it can be a main course soup.

jill@jillstable.ca
Twitter.com/jillstable

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Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Jan. 5, 2019. Enjoy!

TURKEY MULLIGATAWNY SOUP

Serves 6-8
2 tbsp. (25 ml) vegetable oil
1 tbsp. (15 ml) butter
2 cooking onions, diced
1 carrot, diced
1 granny smith apple peeled and diced
2 cloves garlic, minced
1 hot pepper, seeded and minced
1 tbsp. (15 ml) minced ginger
2 tsp. (10 ml) curry powder
½ tsp.(2 ml) ground turmeric
6 cups (1.5L) turkey stock
1 cup (250 ml) red lentils
½ cup (125 ml) coconut milk
3 cups (750 ml) diced, cooked turkey
salt and pepper to taste
juice of one lemon
¼ cup (50 ml) finely chopped cilantro
cooked basmati rice to accompany (optional)
In soup pot, heat oil and butter over medium heat. Add onions and cook until light golden.
Add carrot, apple, hot pepper, garlic, ginger, curry powder and turmeric. Cook 3 to 4 minutes, stirring constantly.
Add stock and lentils. Simmer about 20 minutes or until lentils are very soft. Using an immersion blender, partially puree soup.
Stir in coconut milk and turkey. Season with salt and pepper to taste. Stir in lemon juice.
Add cilantro and serve immediately with basmati rice if desired.

TURKEY STOCK

1 turkey carcass
1 onion, cut in half (skin on)
1 stalk celery chopped
4 sprigs parsley
Cut carcass into several pieces and place in large stock pot along with onion, celery and parsley. Cover with water. Bring to boil. Reduce to simmer and cook about an hour. Strain.
Remove any meat from bones and reserve for soup.
Cool stock and transfer to freezer containers.

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