Remember those turkey thighs that I roasted a couple days ago? They have really been a bargain. I spent about $5 on the package of thighs–two small-to-medium ones.
I had my roast turkey with sides of potatoes and cabbage (with juniper berries). Then I had two full-size sandwiches, and a half sandwich for lunches. Now I’m finishing the turkey thighs with a very hearty bowl of soup (and a glass of good wine).
I popped those thigh bones (with what meat wasn’t easy to carve for sandwiches) in to my tiny little single-serving crock-pot to make some stock–I just added a little salt, a bay leaf, the brown stuff that I deglazed from the roasting pan, and enough water to cover the bones. After slow cooking overnight, I removed the thigh bones. The meat just fell off into the pot.
In the same little crock-pot (don’t want extra dishes to wash), I added a small handful of barley, some dried mushrooms of various sorts–including shiitake, chanterelle, and porcini. The other things that went into this soup were the leftover cabbage (with juniper berries) and a few potatoes that were roasted with the turkey. (You may be thinking that this is pretty heavy on starch, but to finish the soup, I added some green stuff.)
About half an hour before I was ready to eat, I went out to the garden (which I share through the good graces of a neighbor) and picked a good size handful of small kale, turnip, and mustard greens.
After washing, I cut these in bite size pieces (though that was almost unnecessary as they were really not as big as my hand). They went into the crock-pot; in about 20 minutes they were still bright green but tender.
I did a final adjustment of salt using French Grey sea salt, and finally added several drops of black truffle oil to finish the soup.
I’ve had my bowl of soup for supper this evening–and it looks as if I’ll get one more meal out of those turkey thighs–with the barley, and the amount of meat that was left on the bones, there is easily another serving of this soup for lunch or supper tomorrow. (I’m sure that by the time I reheat it, those greens won’t be quite so bright green, but the flavors may have melded with the other ingredients so it should be good–maybe even better than this evening.
I opened a bottle of wine this evening that was a completely unknown to me. It was a limited release called “Dark” from Apothic. I was completely beguiled by the description that said that it “blends dark fruit flavors of blueberry and blackberry with opulent notes of coffee and dark chocolate”. How could I possibly pass that up? (I found it while shopping at Harris Teeter–just after I had bought a case of something called “Besieged”–more about that one later.)
I was surprised how dark it was when I poured it into the glass! (I even tried to take a picture–but it just looks almost black–so forget that.) It is definitely a “big” wine and right out of the bottle it was fruity and mellow–but after breathing for a bit it lives up to its description.
I thought it might overwhelm my bowl of turkey soup, but with the juniper berries, the rather emphatic mushrooms, the flavors of the greens, and the truffle oil, it turned out to be a great combination. Fortunately there is some of the wine left for tomorrow’s soup! This is one time when I’m looking forward to the “leftovers”.
Everything sounds delicious. I didn’t think the little crock-ette would hold that much.
This wasn’t the crockette. It’s a slightly bigger one. The crockette is about the right size for my steel-cut oats. The on for the soup was about 1 quart.