With Canadian Thanksgiving well behind us, our American friends will be having theirs in a jiffy and before you know it, they (like we were) will be up to their elbows in leftover turkey and a carcass just begging to be made into stock.
If you are tired of all the ho-hum, same-old boring turkey soup recipes that are out there, then give my award winning recipe a try. OK, maybe not award winning, but it was just accepted and published on the allrecipes website. If you have never heard of allrecipes before, then you most likely are not the chef de cuisine of your household or even know what a spatula is. It is a wonderful tool (allrecipes, not the spatula, although that is handy in its own right) for home cooks to search for and use thousands of recipes that are created by the general public, most to much fanfare. They are notorious though for having recipe submissions sit in limbo for up to 2 years, and sure enough, I submitted this recipe a couple years ago and just received notice last week that they published it – yay me!
So I just had to share (um..brag) about my newly published recipe. I hope you have the opportunity to try it too as I would love to hear your applause, maybe even a standing ovation, or just a simple “hey ~ that was great!”. Anyway, back to the recipe, the addition of lemon juice and zest is just the ticket to brighten up the flavour of this soup and give it some zing. Not just for lunches, try treating your guests to a small appetizer bowl at your next dinner party – trust me, they will be bowled over.
1 tablespoon olive oil
1/2 cup chopped red onion
1 clove garlic, minced
3/4 cup thinly sliced carrots
1/2 cup chopped celery
1/3 cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste
|1.||Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.|
|2.||Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.|
|3.||Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes. Garnish with a slice of lemon and cilantro|