Katie’s Kitchen

I cooked last weekend!  Not the fried egg sandwich kind of cooking.  I mean, I actually cooked real stuff.  I have a freezer full of soup to prove it.

It started with a turkey.  No, I don’t mean me.

I used folded aluminum foil to make a drip pan inside of a cake dish.  I put a cup or two of vegetable broth in a pan with some raw, local honey.  A little heat, a little stir, and a lovely mix for basting.  I did put some sea salt, pepper, thyme, and clove in it as well.  The turkey was massaged with sea salt, ground pepper, sage, and marjoram after a light rub of lemon.  The lemon wedge and a garlic clove were placed very delicately under the turkey breast.  No butter, no oil, no no fat of any kind added.  Not bad for my first turkey 8)

Baked for about 2 hours at 350 degrees F. with occasional basting.

The Plot Thickens…or the soup thickens.

Roasted Vegetable Soup with Turkey

As the turkey cooled, I cut up, salt and peppered some veg to put in the oven for roasting:  Brussels sprouts, yellow bell pepper,parsnips, and garlic cloves.

I diced up a yellow onion and sweat it down with a 1/2 tsp butter.  Mixed in some celery and added the carrot and kale pulp from some juices, and the base was ready for vegetable broth.

After adding some water, I put some of the skin and bone from the turkey in the pot.  Any part of the turkey breast that did not carve pretty or have fat on it, ended up in the pot.

It was about then that I received a call from some friends.  “You want to come along while we pick up our new baby?”  How can anyone say no to that?

After that adventure, I put the pot back on the stove.  Fishing out the skin and bones, I thought it needed a little brightening.  The juice of half a lemon found its way into the pot.  la fin

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