“Writing is a lot like making soup. My subconscious cooks the idea, but I have to sit down at the computer to pour it out.”
― Robin Wells
I don’t have any profound lines for you about what this year will hold. I only know that I want more out of it than I received last year, and I have every intention of seeing it through. I have so much creativity compressed inside me, that there have been moments when it almost brought me to tears. I didn’t know how to harness it and where it should be unloaded. I felt an overwhelming sense of grief for all the words and images that I held inside, and it felt as though there wasn’t enough time to properly organize it all. Like possessing an armful of files but no file cabinet, and no one near to pull a drawer open for you, leaving you to drop the contents that you worked so hard to produce, on the cold hardwood floor. I hadn’t felt the desire to sit down and write in sometime, well that’s a lie, I have been writing. I’ve been writing in my journals on a regular basis. But I have not felt the desire to sit and write here in this space for some time. I made all the meals, and composed all the dishes. I even took the photos, but I wasn’t inspired to pour it into this space. But I’m back. And I pray you are inspired by all that I have to give you this year.
Winter is giving me ‘all the feels’ this year. If you don’t know – it is truly one of my favorite seasons alongside Autumn. There is something about stark blue light and sea of gloom in the sky that keeps the light at bay that gives me life. I can’t explain it and I probably shouldn’t try. But I feel a certain sense of revival, the deceased leaves have made their final descension and dance amongst the writhing grass. It’s the season of warm blankets, warm mugs full of tea, and bonfires surrounded by the laughter of friends. It’s also the season for soup-making, and if there is one thing my palate will never deny, it’s a bowl of soup. I like to consider soup the epitome of comfort foods.
There are so many variations that can be birthed from the ingredients in your fridge. A simple chicken noodle soup could be a hearty vegetable soup the next day and a creamy concoction the next. It is simply your perspective on the ingredients that you have to work with. I find it rather annoying when someone feels they have to run to the store to create something exactly the way they think it should be. I say, put radishes in, if you don’t have any celery. Add some bok choy if you don’t have cabbage. Soup is forgiving, it’s not demanding and it won’t ask you to be someone who you’re not, so don’t stress about the lack thereof.
I rarely buy the ingredients to prepare soup. I typically keep frozen broth in the freezer or containers in the pantry, and there’s also coubillion cubes, but steer clear of the ones with palm oil if you can. And I more often than not have vegetables lying around or partial leftovers from the previous nights dinner or that afternoons lunch, that can be added to the mix. This turkey soup was birthed from the turkey legs I had leftover from Thanksgiving. We don’t eat a lot of turkey throughout the year unless it is on a sandwich in the sliced format. Quite often the critics are giving turkey the thumbs down, saying that its bland nature is much worse than that of chicken but I still look forward to a small helping once…or twice a year.
This recipe is pretty similar to how I enjoy eating my chicken noodle soup. Which is with a copious handful of green onions if they are available. I simply enjoy the bright tangy bite that it adds to the rich chicken broth. So this whole bowl of soup is essentially less than five ingredients, because why complicate something simple like a good winter soup?
Simple Turkey Soup
1 quart chicken broth
1 cup pulled turkey meat
2 green onion stalks sliced
3 dashes of Texas Pete or Tabasco
fresh ground black pepper
Method
1. I simply heated my chicken broth up until it came to a rolling simmer. Then, I add some dashes of Texas Pete and taste it to see if its to my liking, and adjust. Pour yourself a bowl of the broth, add your pulled turkey meat. It’s up to you if you want to heat the meat prior to adding it to your broth. I put it in cold and let the broth warm it through for me.
I finished it with a copious palm of the green onions and that’s it. Enjoy.
NOTE: The next day you could add some frozen vegetables to this soup for a heartier version as well as some noodles, barley or rice. You could even add some heavy cream or crushed tomatoes to completely transform it into something different. Just adjust your salt and pepper accordingly.
