A bowl of leftover turkey and tortellini soup with garden-fresh mustard greens. Like always, it started with a picked-over turkey carcass thrown into the slow cooker with some celery tops, chopped onion, garlic, a dried Tabasco pepper, and some poultry seasoning and Italian herbs. Cooked on low all day. When I got home I strained out all the chunks and sorted them. Bones and most of the skin get tossed, cartilage and some of the skin get swallowed hot- good for my joints and scars- and all the shreds of meat and bits of softened veg go back into the soup and get hit with the immersion blender until it’s all pretty smooth. Then I grab a stock pot and throw in whatever leftover turkey meat we have- usually breast, because we eat the dark meat by preference- chopped into bite size chunks, accompanied by chopped onion and garlic, more seasoning and red pepper flakes. That sat in the fridge overnight. This morning I pulled the pot and set it on the stove, slowly coming up to a boil. Added chopped mustard greens (kale or spinach work well, too) and a quart of stock. Once the mustard started to get soft I added a bag of tortellini and went to set the table to stop myself from staring at the pot until it was ready.
If your spoon won’t stand up in it, is it even soup, bro?
#CookingIsMyTherapy #FoodIsFamily
