Yesterday I boiled a turkey neck and then shoved it into the fridge. Today I stripped the meat off the bones and made soup. Should have made a video, but totally failed. I did however, think of Marc Perroquet while tasting the soup - we keep a small ceramic salt dish for exactly that purpose - because it is shallow the broth cools to tasting temp fast and the stirring spoon works fine to put a small amount into it. And no Marc, I dont taste it over the pot but over the sink. By the way, Im having a mug for lunch and it came out great. So yay. No fat, rich broth, carrots, celery, onion, garlic, fresh rosemary, basil and parsley from the balcony, a bit of a pepper from the patio pot and some seasoning from the cupboard. Good stuff! OH! I forgot - theres also barley. Always seems you need a starch of some sort, so thats the one I chose.
Posted on: Tue, 06 May 2014 19:14:52 +0000