A simple soup, little requirements, a plate that looks nice and ticks all the boxes of a food plate: it’s nutritious, tastes good, smells good and looks good. I chose to make this soup out of economic reasons: I had some leftover vegetables from a tempura I had made the previous day and I didn’t want to throw them away.
I started with a few turkey necks, rather cheap, and from the classic soup mixture: carrots, parsley, celery, parsnip.
I scalded the turkey necks and put them in a pot with cold water, along with the vegetables, a few parsley leaves, some dried bolete slices, salt and pepper. I placed the pot on low heat and I let it boil for three hours.
I surrounded myself with all the leftover vegetables from the tempura: cabbage, broccoli, cauliflower, pumpkin, eggplant, peppers, courgette, mushrooms. I chopped them and grouped them according to their cooking time (the broccoli, the cauliflower and the pumpkin go together, the cabbage by itself, the peppers go together, the mushrooms go separately, the eggplant separately, the courgette separately as well). I scalded each of them for about 30 seconds, in the same water but taking turns, then I cooled them in a sieve, under cold water.
The reasons were two: on one hand, I wanted to maintain the color of the vegetables as much as possible, and on the other hand, I wanted to obtain a concentrated, vegetable flavored soup (I scalded them in a bit of water) to add to my turkey soup.
I met both objectives.
I sieved the soup and I put the vegetables in it, according to their cooking time (meaning that the first to go into the pot were those that require a longer time to boil). I didn’t boil them long, just about 10 minutes.
I also boiled some homemade pasta. The soup was ready.
It was already night time and I had to take the photos under the light bulb. I I was upset for a minute, but I got over it and now I’m happy again.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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