Thursday, January 6, 2011
Yeah I know, these aren’t migas right? Or are they? Hmm…
OK, they aren’t. You see, I was finally ready to share Texas Cliff’s fantastic bacony migas, but found the recipe email had vanished in the great black void of lost messages.
So instead, I bring you Dishboy Scott's Cream of Turkey Soup. I had a heck of a cold not too long ago and Scott brought over this really wonderfully simple turkey soup made from frozen Thanksgiving leftovers.
You can make this with rotisserie chicken if you don’t have any turkey laying around. Either way makes a pot of warm, comforting old-fashioned soupy goodness.
Cream of Turkey or Chicken Soup
This soup was so welcome that day of the great cold. I hope you’ll enjoy it as well.
1/2 cup butter
6 sticks celery, chopped
8 carrots, chopped
1 1/2 onions, chopped
1 teaspoon dried thyme
1/2 cup flour
6 cups turkey or chicken broth
4 cups water
1 to 2 cubes chicken bouillon, to taste
6 potatoes, diced (You can leave the skin on if you prefer)
Turkey leg or thigh meat, shredded into bite size pieces (or a couple shredded chicken legs and thighs)
2 cups milk
Salt and pepper to taste
1. Melt butter over medium high in a large pot. After the foam settles down add the celery, carrots, onion and thyme. Season with salt and pepper. Cook until carrots start to soften.
2. Stir in the flour and cook for 3 to 4 minutes scrapping the bottom of the pot. Add a bit of the broth to deglaze the pot, scraping up the stuff stuck to the bottom. Add the rest of the broth and water and bring to a boil.
3. Add the bouillon and potatoes. Bring back to a high simmer and cook until the potatoes are softened.
4. Lower the temperature and add the turkey or chicken and milk and heat until warmed through. Salt and pepper to taste.
Recipe by Scott Bader. Picture by Laura Flowers.