A Tale of Two Soups

Soup for lunch is always so welcome in winter. It’s warm and quick and nicely fills that midday empty spot in your tummy. But is it more satisfying than a hot bowl of soup on a cold December evening? Soup, whose broth has been simmering all day, its plume of steam carrying the mouth-watering aroma throughout the house.

broth

turkey leg and stock on the simmer

I had both of those soups yesterday and this story is great example of the difference between my food preparation and Curt’s. Let’s start with Curt because even though his soup was served after mine, its construction started much earlier. By the time I was done with breakfast (granted, I’m still lingering over my 2nd cup of coffee at 10am), Curt had a pot of water with a turkey leg and assorted vegetables and herbs (shallot, onion, carrot, celery, garlic, parsley, bay leaf, thyme, salt, smoked peppercorns and a shot of Frank’s Hot Sauce) simmering on the stove to both cook the turkey and make the stock which would be the underpinnings of his soup.

This continued all morning and into the afternoon and I must say, the house smelled great. Around 1:00 he took out the turkey leg and strained out the vegetables which had served their purpose. All that remained in the pot was a rich broth.

cooked turkey leg

cooked turkey leg

cabbage, carrots, leeks, potatoes

cabbage, carrots, potatoes and leeks ready for the pot

The meat was stripped off the leg and reserved.  Sliced leeks and carrots were sweated in some olive oil.  Later cabbage, potatoes, parsley, Swiss chard, 1/2 a can of Cannellini beans and the turkey were added along with some more salt, pepper and a little smoked paprika.

Curt's soup

Curt’s soup

The turkey was in the freezer, left from Thanksgiving and many of the vegetables were stragglers from weeks and harvests gone by and finally gleaned from the vegetable crisper a little the worse for their wait but still fine when trimmed.

The second soup, which I had for lunch, was a Spicy Chorizo & pulled chicken with black beans. Sweet corn, green bell peppers, tomato paste, lime juice, cilantro and garlic rounded out this flavorful mixture.

Jeanne's Spicy Chorizo Soup ala Campbell's

Jeanne’s Spicy Chorizo Soup ala Campbell’s

Preparation:

1. Tear to vent. Place pouch standing upright in microwave.
2. Microwave on HIGH for 2 – 2.5 minutes. Careful, let stand in microwave for 1 minute.
3. Remove pouch from microwave using cool touch areas.

cool
4. Pour soup into bowl and stir before serving.

As you can see from the picture it was so good I was half way done before I remembered to take a photo. And seriously, it was hearty soup. The chorizo was tangy and the broth had a nice flavor. No, it didn’t have all the love and care Curt put into his soup and if I HAD to pick, his would win hands down…but in a pinch.

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