Traditional recipes

Turkey soup with julienned vegetables

Turkey soup with julienned vegetables

Put the turkey pulp to boil in salted water, vegetables and a concentrated cube of vegetables and cook for 30 minutes.

Carrot and parsnip are cut into julienne strips, the potato is cleaned, as well as the onion.

Strain the juice from the soup, remove the meat and add the vegetables and cook for another 30 minutes.

Separately, boil a handful of crumbly oil in salted water, strain it, put it in a stream of water and put it in the soup 5 minutes before taking the pot off the heat, add the parsley and season if necessary. with salt, pepper, vegeta.

Remove the onion and potato


What vegetables are put in soups?

In Italy there are mixes of frozen vegetables, special for minestrone. The number of vegetables varies from 7 to almost 20. Most often they are present: potatoes, carrots, cauliflower, zucchini, onions, leeks, peas, green or yellow bean pods, celery, fresh beans, kale , pumpkin pie, spinach, etc. The interesting part is that this minestrone can be cooked very quickly: with just 5 minutes of cooking!

In summer, fresh tomatoes are used and in the extra season, canned ones are used (cubetti). That's why summer minestrone is lighter in color, not reddish like the one in autumn or winter.

In addition, pasta, rice or even barley appear. If you do not have fresh beans at hand (removed from the pod) then you can use canned beans (borlotti beans with large beans).

The vegetable / water ratio is about 1/1. I mean, we don't make long soup, but a thick, thick soup. To 1 kg of vegetables put 1 L of water.

A minestrone from northern Italy will also have an added protein: pancetta (a raw-dried ham). It is also garnished with grated Parmesan cheese (Parmigiano or Grana Padano). If you are fasting then give up these 2 ingredients.

The specific aromas of this consistent dish are those of basil and rosemary. Sometimes the laurel appears. Some recipes also include garlic (2-3 puppies) & # 8211 I put them because they give a fine flavor.


Turkey soup with colorful vegetables

Simple soup, low pretensions, a plate that looks pleasant and easily fulfills all the functions that a plate with food must fulfill: it is nutritious, tastes good, smells good and looks good. I chose to make this soup for an economic reason: I had leftover vegetables cut / started from the tempura made the day before and I didn't want to waste them.

We started with a few turkey necks, quite cheap, and the classic combination for soups: carrots, parsley, celery, parsnips.

I scalded the turkey throats and put them in a pot of cold water, along with the vegetables, a few parsley leaves, a few slices of dried mushrooms, salt and pepper. I put the pot on low heat and let it boil for three hours.

I gathered all the vegetables left over from tempura: cabbage, broccoli, cauliflower, pumpkin pie, eggplant, peppers, zucchini, mushrooms. I cut them and grouped them according to the cooking time (broccoli, cauliflower and pumpkin go together, cabbage alone, peppers together, mushrooms separately, eggplant separately, zucchini separately. I scalded them for 30 seconds each, but in the same water one by one, then I cooled them in a strainer, under a stream of cold water.

There were two reasons: on the one hand, I wanted to keep the color of the vegetables as good as possible, on the other hand I wanted to get a concentrated soup with vegetable flavor (I scalded them in a little water) which I added to my turkey soup.

We have achieved both goals.

I strained the soup and put the vegetables in it, in the reverse order of cooking time (ie the first in the pot were the ones that boil harder). I didn't boil them much, about 10 minutes in total.

I cooked some more homemade pasta. Ready soup.

It was late at night and I had to take pictures by the light. I suffered for a minute, it's over, now I'm happy again.


Baked Vegetable Turkey & # 8211 if you put some lard, it gives it an extraordinary taste

Nothing special, a turkey steak (homemade), just that it is slowly cooked, which I do not have much patience in general. Initially I boiled the pulp for the soup, but not enough to detach the meat from the bone.

Then I salted it and greased it with goose fat, which I love, but I do my best to avoid using it often. I also greased it with sweet pepper paste, I sprinkled the paprika and I placed it in the tray on the bed of carrots, onions, garlic and peppers (cut big, the garlic left whole).

Of course, I couldn't help myself and I threw some lard here and there, to pull out the vegetables, I poured a little water, to be liquid on the bottom of the tray, I sprinkled everything with lemon juice and- I put the tray in the oven, covered with aluminum foil, about 160 degrees in my oven.

In the end I discovered it and increased the fire, because the skin on the turkey was crunchy. And here's a lunch, please, more for dinner, like that.

Bonus: Salmon with potatoes and dill sauce

I didn't necessarily intend to cook fish & ampchips, but I did have a fairly easy option. The colleague said he wanted dill sauce. I didn't understand why, because he doesn't suffer from dill, I did it, I hadn't eaten much. I wanted to cook the salmon anyway, so this combination turned out, Grandma, I say.

I fried the salmon on both sides very well drained, salted, peppered and sprinkled with lemon juice, in very little oil and very little butter, about 3 minutes on each side. I placed the thinly sliced ​​potatoes and spread them in a tray lined with baking paper. I seasoned them and sprinkled them with a mixture of dried herbs, sprinkled them with oil and put them in the oven, at 200 and a little degrees, until they browned. They were slightly dried in this version, but that's how I wanted them, a kind of chips.