2 Post Holiday Soups

Turkey Noodle Soup

2 Onions, med dice
2 Carrots, med dice
2 stalks of celery, med dice
1T Olive Oil
8 oz box of ditalini pasta, cooked
4 cups leftover turkey, chopped
1/4 cup white wine
Salt and Pepper
1 cup fresh herbs, chopped (Sage, oregano, basil, tarragon, rosemary, chervil, cilantro are all good        choices. Or try a mixture)
12 cups of turkey stock (This can be made from the leftover carcass or purchased in a can or carton)

Saute the vegetables in the oil in a dutch oven or soup pot. Season well with salt and pepper and de-glaze the pan with white wine. Add all of the stock and bring to a simmer. Add the turkey to the pot and bring to a simmer. Add the cooked pasta and the herbs and serve.

Ham and Bean

2 Onions, med dice

2 Carrots, med dice

2 stalks of celery, med dice

1T Olive Oil

1# dry navy beans, soaked over night 

4 cups chopped ham

1 ham bone

12 cups water

4T fresh parsley

Saute vegetables in olive oil until the onion is translucent. Add the ham bone and the navy beans, bring to a slow boil and cook for 11/2 hours. Remove ham bone from soup. Add chopped ham and fresh parsley. Serve immediately.

Bonus: Making good stock.

Good stock does not happen with scraps. Good stock is the most important ingredient in any soup and it is not hard to make. Here is a basic stock recipe.

2 Onions

4 Carrots

4 Stalks of Celery

2T Olive Oil

5# of bones (chicken or turkey. beef is another whole recipe)

2 bay leaves

1t peppercorns

1 bouquet garni (put sprigs of rosemary, thyme, and oregano into a cheesecloth bag)

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Rough chop all of the veg. Coat with oil and roast in a hot (450) oven until they start to blacken at the edges. Put the roasted veg and all of the rest of the ingredients in a stock pot.Add enough water to cover the bones and veg by 2-4 inches. Bring to a boil, reduce heat and simmer for 2 hours, skimming the top as needed. Strain well and chill.