Flu Fighter... Turkey Noodle Soup



This is so simple, required very few ingredients, but needs a little LOVE.



Flu Season is here!  I thought I dodged this dreaded beast when my husband came down with the flu last week, but NO.  I was happy to make a HUGE batch of noodle soup when John was sick, but happier that a made enough so I was able to enjoy it a couple days ago when I caught the BUG.

Turkey ("turkey lurkey" as my mom use to say) Noodle Soup

Ingredients:

2 T - Olive Oil

3 - large turkey thighs, bone in, skin on

1-cup chopped yellow onion

3 - large stalks of celery, chopped

3 - large carrots, chopped

4 cloves of garlic, chopped

Salt & Pepper, to taste

1 16-oz. package - Mrs. Weiss Kluski Noodles

1 cup frozen petite peas, defrosted

Instructions:

Heat olive oil in a large dutch oven, medium-high heat.  Brown turkey thighs, skin side down.  Turn the thighs and brown the other side.  The turkey will not be fully cooked.  Add chopped onions and stir around in the pot.  When the onions are partially cooked, add enough water to cover the turkey thighs.  Bring to boil.

Once the water has boiled, lower to a simmer.  Skim the broth occasionally.  Allow the thighs to simmer for at least 30 minutes, or until the meat is fully cooked.  Remove the pot from the heat and take turkey out and set aside to cool.  Once the thighs are OK to touch, remove the meat and chop.

Bring the pot back to the heat and season to taste, add the celery, carrots and garlic.  Bring to boil. 

Once the broth has boiled, add the noodles.  Lower the heat to a steady low boil and cook until the noodles are cooked, about 11 minutes.  Add the peas and the turkey meat.

(YUM...almost done!)

Taste.  You can add more salt and pepper at this time.  A bit of fresh parsley is a nice garnish.

ENJOY!

Soup for Dinner: Creamy Cauliflower Soup with Basque Chorizo and Spinach

Around my house if I make soup for dinner, the question after the soup is served is, "So, what's for dinner?" Seriously people!!! I recently saw an episode of Sara's Weeknight Meals on PBS and Sara Moulton was making Soups for Dinner. I am a HUGE fan of soup, so I was excited to watch. OK, cauliflower, chorizo and greens...so good! I figured if anyone around here complains about a yummy Basque Chorizo then STARVE.

Well, after following the recipe exactly, the soup was a big hit. Delicious, creamy, flavorful and besides the chorizo, pretty healthy.

Creamy Cauliflower Soup with Chorizo and Greens

from Sara Moulton's "Sara's Weeknight Meals"

Makes 6 servings

2 tablespoons extra virgin olive oil
10 ounces chorizo or andouille sausage, sliced
1 medium onion, sliced (about 1 cup)
1 medium head cauliflower (about 2 pounds)
1 small Yukon gold potato (about 4 ounces), peeled and coarsely chopped
4 cups canned chicken broth or Chicken Stock (recipe follows)
1 bunch mustard greens, kale, or spinach, or a mixture, tough stems discarded, rinsed, dried, and thinly sliced
3 tablespoons fresh lemon juice
Kosher salt and freshly milled black pepper
Paprika, preferably smoked, for garnish
Grilled or broiled slices of homemade-style bread, rubbed with a cut garlic clove, optional

Heat the oil in a large saucepan over high heat until hot.
Reduce the heat to medium, add the chorizo, and cook, stirring occasionally, until the pieces are lightly browned on both sides, about 5 minutes.
Transfer the chorizo with a slotted spoon to a plate.
Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest.
Peel and thinly slice the potato.
When the onion has softened, add the chicken broth, chopped cauliflower, and potato to the saucepan; bring the mixture to a boil over high heat.
Reduce the heat to low and simmer for about 8 minutes or until the cauliflower and potato are very tender.
Transfer to a blender in three or four small batches and puree until very smooth.
Measure the pureed soup and return it to the saucepan.
Add water, if necessary, to make 7 cups.
Stir in the reserved cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens or kale, add them to the soup with the flowerets.
When the flowerets are just tender, stir in the chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo.
Ladle the soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.