We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on. The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing). The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes. Mulligatawny soup (which means pepper-water) is one such “fusion” food. It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.
This particular version of the recipe is adapted from Foodaholic. Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!
I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it. Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.
Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.
I did follow her lead in only using one pot. I can’t stand extra cleanup!
If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.
This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.
Every year after the holidays are over, we all end up with lots of leftover turkey. Lots and lots of it. I’ve made a lot of the “standard” leftover turkey soup, with potatoes and carrots and broccoli. This time I wanted something with more zip. I had some turkey (naturally), some tomatoes, lime, and of course spices, so I decided to go for a south of the border flavor. So, spicy leftover turkey soup was born.
Ironically, a friend (who translates books from English to Spanish) once told me there are no turkeys in South America, which made her job rather difficult when she had to translate some turkey recipes.
I suppose that makes this not strictly authentic Mexican food. Authentic or not, the tangy lime, the spicy cayenne, and the cool sour cream make the soup flavorful, rich, and satisfying.
A great way to use up leftover turkey after the holidays. This isn't your usual leftover turkey soup. It's got lime, cayenne, and sour cream for a south of the border flavor.
2 T vegetable oil, or enough to cover the bottom of a medium saucepan
1 small onion, chopped (or about a quarter of a large one)
3 cloves garlic, chopped
1/2 C beans
1/2 can diced tomatoes
1/2 can tomato sauce
1/4 tsp cayenne powder
1 1/4 tsp cumin powder
1/2 juice lime
salt and pepper
3 C water
1/4 turkey carcass (if it's not after Thanksgiving, use a turkey thigh)
1/4C mild shredded Monterey Jack cheese
1 T sour cream or Greek yogurt
Heat the oil in a medium size saucepan.
Add the onions and saute for a few minutes until slightly softened.
Add the garlic and cook for a minute.
Once that's softened, add the remaining ingredients (except for the toppings). Simmer one hour and then remove the turkey carcass. Let it cool for a minute or two (so you can handle it). Pick off any remaining meat and discard the bones.
Pour into a bowl and top with sour cream (or Greek yogurt) and cheese.
This makes about three or four servings, depending how hungry you are. Eat one and freeze the rest in individual containers.
Quick and Easy Spicy Leftover Turkey Soup Substitutions and Variations
Since recipes are often meant to be guidelines, and since we don’t always have the exact ingredients handy, here are some substitutions:
If you don’t have a turkey carcass, use turkey thighs, depending on size, one or two should do it.
I used navy beans for the soup, you could use white kidney beans or pinto beans
Replace the diced tomatoes with 1/2 C peeled tomatoes (and smush them up)
Add a handful of frozen corn
Top with crumbled tortilla chips, or cut up some tortillas, fry them, and sprinkle them on top of the soup for extra crunch.
This easy leftover turkey soup recipe is great for a chilly spring or fall day.
It’s also a good way to use up cooked turkey after a holiday (just add the turkey during the final cooking stage).
Note: You’ll need a Dutch oven for this (since the pot has to go first on the stove, and then in the oven). If you don’t have one, use a soup pot and make the whole thing on the stove.
If you don’t have any leftover turkey handy, use turkey thighs instead.
I had seen some boneless turkey thighs in the store, and bought them without really having a plan in mind for what to do with them.
I went searching on the internet for turkey soup and found a recipe for turkey stew, but that wasn’t quite what I wanted. Plus, I didn’t have all the ingredients (since I hadn’t known I was going to make it!)
The original recipe called for celery, turnips, and rutabaga (I’ve never met a rutabaga), none of which I had on hand.
So, I figured I would improvise and use what I did have to make soup.
A quick look in the pantry and fridge, turned up some potatoes, plus the turkey, a package of frozen veggies, and an open bottle of Riesling. The original recipe also called for Herbs de Provence, which I didn’t have either, so I threw together some basil, tarragon, and thyme.
It came out really well! And, as a bonus, it warmed up my apartment beautifully.
This is a small batch recipe, and makes about 4-6 portions. Eat one and freeze the rest. Or, keep eating it all week (so you don’t have to cook again).
1 quart chicken broth (you can replace some of this with white wine, which is what I did)
2-3 cups mixed frozen vegetables (I used broccoli, carrots, and cauliflower)
3 medium potatoes, cut into chunks
1 teaspoon dried herbs (thyme, basil, and tarragon)
freshly ground pepper to taste
Preheat the oven to 300°F.
Cut the turkey thighs (I used boneless), into smaller pieces and sprinkle them with salt.
Brown the pieces gently in the oil. Once they've browned, remove them from the pan and set aside. Add the onions, and cook on low heat for about five minutes or so, until they become translucent. Then put the turkey back in the pot.
Add the salt to the pot, half of the chicken broth, and the wine (if using). Bring the mixture to a simmer. Once it's hot, cover it, and transfer the pot to the oven. Cook it for an hour and 15 minutes.
Remove the pot from the oven, and add the potatoes, the dried herbs, and the remaining chicken stock.
Note: If you're using leftover, cooked turkey add it to the pot now.
Put the pot back in the oven and cook another 30 minutes or so.
Add the frozen veggies, and cook another 15 minutes, until the vegetables are tender.
Chicken noodle, spiced lentil, chickpea and chorizo, plus 497 other options. The clear instructions give you the option of making your own broth or stock from scratch, or using bullion or store-bought stock. The Daily Soup Cookbook
Sadly, the Daily Soup is gone, but you can still feast on their Yucatan Chicken Lime soup, chicken barley, and Moroccan chicken curry. If you want to venture beyond chicken, there’s always Lamb, Rosemary, and Artichoke stew.
Chicken noodle soup, chicken soup with tortillas and avocado, and my favorite kind of non-chicken soup: french onion. There’s a famous story in our family about onion soup. The first time my brother and I tried it at a restaurant we each demanded a full bowl. Mom said we could have it— after dinner. So, we had soup for dessert. Two bowls.