Saturday, February 23, 2008

Soup's On...with zucchini ribbons

Ever since I started using my pressure cooker to make stock, I can't make soup fast enough! I made 3 quarts of turkey stock with 2 turkey thighs and 1 turkey back...as well as getting almost 2lbs of turkey meat....in about 2 hours, (done in 2 phases...blog post to come!)

Turkey, Mushroom, Lentil Soup w/Zucchini ribbons

Saute 1 diced onion and 8oz. sliced mushrooms in 1-2 T. olive oil for 5 min add 2 cloves chopped garlic, saute 1 min more. Add 1-2 c. lentils, 1-2 tbl. soy sauce, 1 t. salt, 2 quarts water or stock.


Cook 20-25 min in 5 qt pot OR 10 min in pressure cooker, (let pressure come down naturally). Add 1-1 1/2 lb. cooked turkey meat, season to taste w/ S&P.

My vegetable peeler is probably one of the most frequently used tools in my kitchen...it's invaluable to me for salad making. One of the things I love to do with it, is to create these thin slices of zucchini and, without cooking, I throw them into hot soup where they wilt slightly, but stay firm. I swear you could tell kids that they're pasta, egg noodles (the parts that don't have green skin on them).

I will use one whole sm zucchini in my serving of soup, (pictured above).

Life is good.

1 comment:

Tenos said...
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