Let’s make a soup
We make all the soups served at Rockhill Bakehouse Café located in downtown Glens Falls. I am completely in love with ALL of their amazing breads so I consider it an honor to create soups that will be accompanied by thick pieces of buttered Jalapeño Cheddar or Pane Bello Breads.
When ordering from the list of 72 soups that we offer, Rockhill has the choice of one called the Chef’s Choice. This is a soup that reflects what ingredients are in season and in house at the time. Today, I am making one and I thought I would write the recipe down for everyone as I make it.
My three main ingredients will be Smoked Turkey, Zucchinis and Tomatoes. And on we go……..
· First, I simmer turkey bones/carcasses in water that I save from roasting turkeys. I just began the process and this will take about two hours for a nice broth to form.
· I’m dicing lots of onion, zucchini and tomatoes that I will sauté in olive oil. I want this to be rich in veggies so don’t be afraid to bulk it up.
· I’ve decided to add minced garlic to the soup. It is so hard for me to walk past the garlic and not throw it in soups. And………..I’m going to add carrots. They offer beautiful color and add great flavor and, ok, they are very good for you.
· I’ve just strained the broth and it smells amazing. Rich yet light.
· I’m adding the broth and all the sauteed veggies together in a soup pot.
· Let’s add some basil, a little oregano and a bit of crushed red pepper flakes. Add the pepper flakes to your liking but try to put enough in to give the soup interest without being hot. I’m now adding kosher salt and some black pepper. I’m going to add some garbanzo beans here. It will give the soup body and texture.
· And I’m now letting it simmer for 45 minutes or so.
· At this point I’m going to dice the smoked turkey small, add it to the soup and allow it to simmer another 30 minutes. If you like your turkey to stay in nice little chunks you can certainly simmer it for five or so minutes but I like my turkey to break down just a bit especially since it’s smoked and I want some of that flavor to infuse into the broth.
· After tasting the soup I’ve decided I want a stronger smoke flavor. Now, there are good and there are bad liquid smokes. Good Liquid Smoke is made with a distillation process.
· I’m going to add some good Liquid Smoke a tiny bit at a time until the soup is where I want it to be on the smoke scale.
If you want to try some you’ll have to visit Rockhill Bakehouse Café this week or make it yourself!