msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Creamy Turkey (or Chicken) Confetti Soup
Use 5.5 Qt. pot
4 qt. - Turkey stock (or chicken stock) - canned/boxed or Homemade
3 oz. Long grain rice
3 oz. Wild Rice
1 - 2 C. Cooked (leftover) Turkey (or chicken) - chopped small
1/2 - 1 lb. Bacon (American/Streaky) – to taste – cut into lardons (strips), cooked, drained, and crumbled (use some or all bacon drippings/fat for the fat in the roux)
1 bunch (≈ 6) Scallions (green onions) - cleaned well and chopped, greens included
1 C. Pimiento stuffed green olives - chopped fine
Salt – to taste
Ground peppercorns – to taste
1 pt. Leftover homemade Turkey (or chicken) gravy - Optional
1 small bunch Chives - chopped – Optional
Roux recipe/tips below*.
In a med. pot cook bacon until crispy. Remove to paper towels, drain, and crumble.
In the same pot make the roux using the bacon fat (and/or butter if desired).
Roux recipe/tips below*.
In the 5.5 Qt. pot, bring the stock to a boil. Add rice and stir. Lower heat and cook covered until rice is tender (approx. 35 – 45 minutes). Do not drain.
Add all other ingredients EXCEPT roux, scallions, chives, and bacon and stir.
Simmer gently until olives are cooked and no longer bitter.
Slowly add the roux, whisking/stirring well after each addition to prevent lumps.
Add bacon, chives, and scallions to the pot.
Simmer gently for an additional 5 - 10 minutes. DO NOT Boil
*To make the roux:
Amounts depend on how thick you want the soup to be.
Flour
Bacon fat or Butter (or a combo of butter and bacon fat)
Half and Half (or milk or cream)
Salt - to taste
Ground peppercorns - to taste
Cook the flour in the fat/butter (equal amounts of flour and fat) for 1 - 2 minutes.
Add enough Half and Half to make a very thick mixture. Add salt and ground peppercorns to taste.
Cook for about 1 minute, stirring.
(Sorry, I don't have exact measurements for the roux, as I made this recipe up as I went along. You can always make more roux and add it to the soup until you get the thickness you like.
Start off small and add roux more if necessary to achieve desired thickness. Add more stock or Half and Half or a combo if too thick.
Use 5.5 Qt. pot
4 qt. - Turkey stock (or chicken stock) - canned/boxed or Homemade
3 oz. Long grain rice
3 oz. Wild Rice
1 - 2 C. Cooked (leftover) Turkey (or chicken) - chopped small
1/2 - 1 lb. Bacon (American/Streaky) – to taste – cut into lardons (strips), cooked, drained, and crumbled (use some or all bacon drippings/fat for the fat in the roux)
1 bunch (≈ 6) Scallions (green onions) - cleaned well and chopped, greens included
1 C. Pimiento stuffed green olives - chopped fine
Salt – to taste
Ground peppercorns – to taste
1 pt. Leftover homemade Turkey (or chicken) gravy - Optional
1 small bunch Chives - chopped – Optional
Roux recipe/tips below*.
In a med. pot cook bacon until crispy. Remove to paper towels, drain, and crumble.
In the same pot make the roux using the bacon fat (and/or butter if desired).
Roux recipe/tips below*.
In the 5.5 Qt. pot, bring the stock to a boil. Add rice and stir. Lower heat and cook covered until rice is tender (approx. 35 – 45 minutes). Do not drain.
Add all other ingredients EXCEPT roux, scallions, chives, and bacon and stir.
Simmer gently until olives are cooked and no longer bitter.
Slowly add the roux, whisking/stirring well after each addition to prevent lumps.
Add bacon, chives, and scallions to the pot.
Simmer gently for an additional 5 - 10 minutes. DO NOT Boil
*To make the roux:
Amounts depend on how thick you want the soup to be.
Flour
Bacon fat or Butter (or a combo of butter and bacon fat)
Half and Half (or milk or cream)
Salt - to taste
Ground peppercorns - to taste
Cook the flour in the fat/butter (equal amounts of flour and fat) for 1 - 2 minutes.
Add enough Half and Half to make a very thick mixture. Add salt and ground peppercorns to taste.
Cook for about 1 minute, stirring.
(Sorry, I don't have exact measurements for the roux, as I made this recipe up as I went along. You can always make more roux and add it to the soup until you get the thickness you like.
Start off small and add roux more if necessary to achieve desired thickness. Add more stock or Half and Half or a combo if too thick.
