First of all, I would like to promote the Hoagie Awards, being hosted over at Heather Anne's blog. You have a chance to vote and recommend blogs you like, (as long as they fit in the categories.) The prize is a faux-gold encrusted turkey, bag of jelly beans, and a $1 bill, I assume in U.S. currency.

Join the fun. Pop on over there and cast your votes! (More recent posts than the one linked to answer some frequently-asked-questions.)

Second, here is the recipe for the turkey soup I made last week, to use up the last bit of turkey we had on Thanksgiving. I don't normally make unblended soups, and I don't normally make broth soups, but the tomatoes blended in, along with the spices, give this hearty soup a fullness and robust-ness of flavour not usually found in this type of soup. (Noah got a little turned off by the kidney beans, but otherwise my whole family liked it. I did blend it up for Jabin, though.)

Italian Turkey Soup

Makes approx. 8 cups

2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed, peeled, and chopped
6 cups turkey stock 
2 medium potatoes, peeled and chopped
3 large carrots, peeled and chopped
3 cups prepared kidney beans
14 oz. canned whole tomatoes
1 cup frozen or fresh peas
2-3 c. chopped cooked turkey
1 tbsp. Celtic sea salt
1 tsp. green peppercorns, crushed
¼ tsp. ground savory
½ tsp. dried basil
½ tsp. dried oregano

Fry onions and garlic in large pot until soft. Blend tomatoes in blender on pulse for 5 seconds. Add to pot along with stock, vegetables, beans, turkey and spices. Simmer until all vegetables are cooked. If desired, add freshly ground black pepper. Serve with warm whole-grain bread.

This would work very well in the crock pot on Low for the day.

©2006 Talena Winters