Friday, November 29, 2002


I am eating a bowl of soup made from, yes, leftover turkey from the church dinner Wednesday night. The recipe is from Wednesday's LA Times' Food Section.
Creamy Turkey Rice Soup

Total time: 30 minutes
Servings: 8

2 tablespoons butter
1 large yellow onion, diced
1 tablespoon minced garlic
1 cup jasmine rice
1/2 pound diced roasted turkey (2 cups)
Grated zest and juice of 1 lemon
1 teaspoon fresh minced thyme
3 bay leaves
1 quart turkey or chicken broth
3 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper

1. Melt the butter in a 5-quart saucepan over medium heat and add the onion and garlic. Cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme and bay leaves. Cook for 30 seconds. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring to a simmer over low heat. Add the salt and pepper and remove the bay leaves.

Each serving: 228 calories; 268 mg. sodium; 62 mg. cholesterol; 14 grams fat; 8 grams saturated fat; 11 grams carbohydrates; 15 grams protein; 0.80 gram fiber.
I made a few small changes based on the ingredients I had at hand. (I was hoping to buy nothing today, but I did swing by my neighborhood Altadena Dairy drive-through to get some half-n-half.)

My only other culinary exploits this Thanksgiving were two batches of cranberry-orange sauce. I made three times the recipe for Wednesday's church dinner and a batch for Thanksgiving dinner yesterday at my pastor's house. It is such a simple recipe to make, and yet it receives lots of compliments.

No comments: