Our holiday will be full of all sorts of cultural soup. Watching the Macy's Day Parade preparations the night before with darkness surrounding everything, the big balloons look completely different, tethered close to the ground...
Traditions are soupy things, too. What we toss in, what we keep, what we savor, what we share. What we aren't doing but would, if we could, would be making my mom's yummy yummy turkey soup.
MotherPie's Best Ever Turkey Soup Recipe (From Mom...)
Thankgsiving turkey bones
carrots, 5 or so, grated fine (food processor works great)
Celery, 5 stalks cut into small pieces
Center of celery, heart with stalks and leaves
Onions, 2 - yellow, 1 cut in half, 1 cut into pieces
Garlic - three toes, mashed (put in baggie, hit with kitchen hammer to mash)
One of these: spaghetti, brown rice, red potatoes with peel, corn
Beef or chicken broth cube if needed (which you usually might need if it isn't a free range turkey)
Dash of organo
1 bay leaf
Spice with thanksgiving
Season with gratitude
Put turkey bones in large pot, with cover with water, add one onion
cut in half and celery heart with stalks and leaves and bring to boil
and then turn to low simmer for an hour. Let cool. Skim off fat at top
and remove bones and celery stalks (cut leaves into pieces to re-use -
same w/ onion halves). In another large pan, heat olive oil then put
in carrots, onions, celery and garlic in and saute until tender. Add
to soup stock with organo and bay leaf. Simmer for 30 minutes; add
shredded turkey pieces to soup. If you use brown rice, add that at the
beginning of the simmer process. Otherwise with the other starch
ingredients, add them using as much as you wish. (I use relatively
small amounts as we are stuffed after the big turkey dinner). Simmer
for 30 more minutes on low. Salt and pepper to taste. Serve with love.
This is especially good the next day.