My P.S. (Provider of Silly vegetables/hubby) brought home a HUGE red cabbage. It was actually a beautiful, dark purple color and he said it may or may not be frozen. He’d been to an outdoor market and decided to bring it home and make it his own. I made him cut it into 4 wedges so I could find places for it in the fridge. Then I got a cold overnight and wanted soup to soothe my soul.
We had a bit of turkey leftover from Thanksgiving and so turkey soup it would be! I also had bottles of corn broth left from all of my blanching and freezing this fall so adding some of that luscious garden corn and broth would be ideal. And of course we still had carrots from the inlaws’ garden so I’d have a very colorful soup!
I started with chopping an onion and 4 ribs of celery. I heated my soup pot with a generous drizzle of olive oil and sweated the onion and celery for 5-6 minutes on medium high. I’d added about a teaspoon of salt to aid in the sweating out of liquids.
I added 2 cups of sliced carrots, 4 cups of corn broth and 4 cups of beef broth to the pot. Why beef? It was open in the fridge. We’d bought a brand that wasn’t particularly flavorful so it wouldn’t be announcing its beefiness in the flavors anyway. I left the soup on medium high to bring it to a boil then reduced the heat to medium low to bubble for about 20 minutes. I wanted the carrots a pretty firm fork tender. I also added 1/2 teaspoon of my poultry seasoning I keep in a jar. I included the recipe below if you’d like to make your own as well.
Next I added 2 cups of corn kernels, a cup of frozen peas and 1/2 teaspoon of minced garlic and brought the soup to a bubbling boil again. I let it cook for another 10 minutes.
I’d chopped the turkey into 1″ pieces and now added it to the soup pot.
I added 2 cups of finely sliced cabbage and a handful of roughly chopped spinach I had waiting for a special occasion in the fridge.
In a minute or two the pot returned to a bubble and I added about a half cup of dry orzo. I wanted to add more but my liquid level on my soup was disappearing and I didn’t want to add more broth.
After another 8-9 minutes the orzo was plumped up and cooked just right. I stirred in 2 cups of cream to finish off my soup then I taste tested for seasoning and added more salt and a good shake of black pepper. Using corn broth made the soup a tish sweet so I added a tablespoon of red wine vinegar and a cup of shredded Parmesan to mellow the sweetness out. Done!
Was my strange colored soup good? You betcha! It was full of vegetable and turkey flavor and just what my cold needed. Using purple cabbage made my soup almost lavender in color. You could use green cabbage and have a regular colored soup. I thought the pastel broth was kind of fun!
2 teaspoons ground sage
1 1⁄2 teaspoons ground thyme
1 teaspoon ground marjoram
3⁄4 teaspoon ground rosemary
1⁄2 teaspoon nutmeg
1⁄2 teaspoon finely ground black pepper
Mix together and store in airtight container. (I save those little jars pimentos come in)
Yield: 1 ounce
Adapted from Food.com
Creamy Red Cabbage and Turkey Soup
drizzle of oil
1/2 cup onion; chopped
4 ribs of celery; chopped
teaspoon of salt
2 cups sliced carrots
4 cups corn broth (or chicken broth)
4 cups of beef broth
1/2 teaspoon poultry seasoning (see recipe above)
3 cups corn
1 cup frozen peas
1/2 teaspoon minced garlic
2 cups diced roast turkey
2 cups roughly chopped spinach
2 cups finely shredded red cabbage
1/2 cup dry rice-shaped orzo
2 cups heavy cream
1 cup shredded Parmesan
1 tablespoon red wine vinegar (or apple cider vinegar)
salt and pepper to taste
Heat oil in large soup pot and sauté celery, onion and salt on medium high for 5-6 minutes or until turning translucent. Add 4 cups of broth and 1/2 teaspoon poultry seasoning and bring to a boil. Reduce to medium low and simmer for 20 minutes. Carrots should be just fork tender.
Add corn, peas, minced garlic and let soup come to a boil again. Cook for 10 minutes.
Add turkey, cabbage, spinach and orzo to pot. Bring to a boil again and cook until orzo is tender and plumped, 8-9 minutes.
Stir in cream, vinegar and Parmesan. Heat for a few minutes, taking care not to boil so that the cream forms curds. Taste test and salt and pepper as desired. Serve hot!