One of the major benefits of having a farmers' market at the workplace is the weekly reminder of what's in season. As food travels an average of 1500 miles to our grocery stores, seasonality is blurred. Asparagus is for sale now, despite the fact that it won't grow locally again until the ground temperature reaches 65°.
This week's recipe for a main dish is "seasonal" in a different sense. If you are lucky enough to have leftover turkey in your freezer, this soup is one of the best ways to use Thanksgiving leftovers that I have ever tried. The soup is very light and a little spicy – a wonderful blend of flavors.
To accompany the soup, make a seasonal market salad. Check out the spinach and persimmon salad recipe in Vol 1 of the Farmers’ Market Recipes (spinach leaves, sliced Fuyu persimmons, glazed pecans and a dressing made with 1/4 cup rice vinegar, 2 Tbsp orange marmalade or Sweet Pepper Jelly from the Johnston farm, and 1 tsp toasted sesame oil).
- 6 cups chicken broth or turkey stock
- 1/2 cup sliced shallots (2 or 3 large)
- 6 slices of fresh peeled ginger. about 1/8" thick
- 2 Tbsp fish sauce or soy sauce (I used the fish sauce. I haven't tried it with soy sauce.)
- 10 oz (about 2 cups) diced, cooked turkey
- 3-1/2 oz rice noodles (the kind that are the size of thick linguine, moist and in a hermetically sealed package)
- Serrano chili, seeded and finely diced
- Fresh mint, coarsely chopped
- Mung bean sprouts
- Lime wedges
Add shallots, fish sauce and ginger to the stock. Bring to a boil, then simmer partially covered for about ten minutes. Remove the ginger and discard. Meanwhile, cover the noodles with boiling water and let sit for about 5 minutes until the noodles start to soften. Add the turkey and noodles to the soup. Heat through for about three minutes. Ladle into warm bowls. Pass the garnish at the table. All four work very well together. This soup turned out to be good restaurant quality and was perfect with salad on a cold night.
Nutrition Information (per serving)