Combine turkey broth and chicken bouillon in
Cut turkey carcass to fit 5-quart casserole.
Place in casserole with hot water; cover.
Microwave at High for 1 hour. Remove carcass.
Remove meat from bones.
Discard bones and skin. Add meat, barley, onion, celery, carrots, salt and pepper to water.
Re-cover.
Microwave at High for 1 to 1 1/4 hours, or until barely is tender.
Serves 6 to 8.
Rinse barley. Chop onion
For the soffritto, process all
move all meat from cooked turkey carcass and set aside. Arrange
Place turkey carcass in large slow cooker and cover with broth, water, and
d pepper.
Combine gently with a fork.
Line a
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
inse turkey breast and pat dry with paper towels; season turkey breast with 1
om the legs with sharp knife. Rub turkey pieces with the half
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
rge Dutch oven or medium soup pot over medium heat.
and cook the mixture, stirring, for 1 minutes. Add the cumin
e heat and combine it with the buttermilk or sour
For the soup: put the beetroot, carrots, parsley
FOR THE MEATBALLS: Combine the first
For the soup:.
Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
Make doughboys as follows:.
Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.
d simmer it, partially covered for two to three hours. (It