So I'm starting to feel somewhat better as I mentioned in my last post. I decided it was time to get back in the kitchen and do a little cooking. One of my winter favorites is Turkey Soup. I find it to be richer and tastier than chicken soup and the meat keeps its flavor even after simmering for over an hour.
For me, however, even making soup can be an adventure. The story goes like this. I'm enjoying my new found post-flare freedom as I cook my delicious soup. I am stirring the soup. Smelling the soup. Pretending to be a real cook. Then the timer goes off. It is time to taste the very hot soup that has been cooking for close to an hour and a half. I take the ladle holding boiling soup and manage to pour it not in my mouth, but on my chin. My mind must have been wandering at that critical moment. The soup was very, very hot. Did I mention it was hot? Lucky me, I now find myself with a burn.
At first, I didn't think it was much of anything. But my chin is quite red where the soup hit it. No blistering at least, but I definitely have a burn there. I had planned this to be my well-deserved hiatus from doctoring. Instead, I will be at the doctor bright and early tomorrow morning to make sure that I don't need to do anything to prevent it from scarring or getting infected.
This is the danger of being both a Sjöggie and a klutz! When my autoimmune symptoms seem to settle, I absentmindedly injure myself. Well, I guess at least this is a "normal"-person doctor visit.
I don't want any of this to be taken as a knock on my favorite Turkey Soup. In case any of you want to try your own version, I've provided the super easy recipe below. As with all my recipes, it is adjusted for me significantly due to wide-ranging food allergies. I'm sure others can add additional flavors, but I'm very limited...and I still think this tastes great.
Please do beware in the kitchen, I don't want anyone else to injure themselves on account of this soup!
Winter Turkey Soup
2 Turkey Thighs (or other Turkey Parts of your choosing)
4-6 Peeled and Sliced Fresh Carrots,
8 Small Potatoes
Fresh or Dried Parsley
2 1/2 teaspoons Sea salt or Kosher Salt
6-8 cups of water
1) Place turkey thighs in soup pot.
2) Add any vegetables you desire and parsley on top of turkey. ***I'm limited in the ingredients that I can use due to food allergies. But if I could I would also add garlic, onions, and celery.***
3) Pour six cups of water into pot or enough to cover vegetables and turkey.
4) Spice accordingly with salt and pepper.
5) Bring soup mixture to boil. It usually takes about 20 minutes.
6) Keep soup partially covered and simmer for 1 hour.
7) Stir occasionally and add an additional half cup of water if too much liquid has evaporated.
8) Once finished cooking, transfer turkey to bowl. When adequately cooled, remove turkey meat from bone and add back to soup.
9) Serve with your favorite noodles or rice.