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04/16/08 |
                          
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Turkey Club Soup Yields enough for dinner and leftovers. 8 oz. turkey breast, large dice 1/2 ea. white onion, med. dice 2 ea. beefsteak tomatoes, med dice. 4 ea. strips of bacon, chopped 1 ea. garlic clove, chopped fine 2 slice rye bread, toasted and crumbled 1/2 c. heavy cream (or whole milk if you're a sissy) 1/4 c. cream cheese 1/4 c. swiss cheese, grated 1/4 t. sage 1/4 t. garlic powder 1 qt. water, more or less salt & white pepper to taste In a big stock pot over medium heat, toss in your bacon and render out the fat until it's crispy. When your bacon has become crispy bits, add the garlic clove and the onion. Continue to sweat over medium heat until the onion becomes translucent. If you've got some vodka hanging around, toss a few shots in there to deglaze (Flames!!!!), or you can use about a half-cup of white wine. If worse comes to worst, just deglaze with the water. Either way, water gets added in at this point. Add in everything else but the cheeses and salt/pepper. Bring to a boil over high heat, reduce the flame and allow to simmer for about an hour or so. About ten minutes before serving, add in the cheeses and season to taste. While there is bread in there already, a garnish of some rye crostinis with a cream cheese spread and maybe a fried sage leaf wouldn't be out of order. Alternatively, you may garnish with some shredded kale or cabbage to simulate the lettuce on the sandwich.
Note from GG: My old roommate in college, Red Deer, Alberta's, own Adam Ainscough, always used the phrase "Dumb as a soup sandwich" when describing someone of lesser cognitive ability. While I can't say that saying wasn't the impetus behind this soup, it sure sounds like it could have been. In reality, I was at Mulleady's and needed a daily soup ASAFP, and this is what I had ingredients for. It came out WAY better than I thought it would (roll the dice, baby!), and tastes a helluva lot like a turkey club sandwich on rye. Not much to note here. I use the garlic in two forms for two subtly different flavors, much like the difference between fresh ginger and powdered ginger. It's noticeably different if you're looking for it. Also, you may use uncooked turkey breast (or even chicken, if you're so inclined), just toss the raw meat in with the onions and garlic to give it a quick sear before deglazing. If you add raw meat to a soup after you've deglazed, you'll wind up getting a scum that forms on the surface of the soup, and that's kind of a pain in the ass.
This site was last updated 12/20/06 |
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