Tuesday, February 16, 2010

Turkey Noodle Soup

If you want, you can pour yourself some more Wild Turkey, it always makes the afternoon go a little quicker....

First, the noodles..you can always buy some egg noodles at the store, but the Blondes never do things the easy way and decided to "Martha Up" and make the noodles themselves.

First take two cups of flour with a pinch of salt and put it in a big mixing bowl.

Then whisk two eggs with two tablespoons of olive oil in a separate bowl.

Make a well in the center of the flour and add the eggs stirring with a fork until the dough forms.

Then knead the dough on a floured surface for ten full minutes. Place the dough back in the bowl and cover with a tea towel. Let it rest for a full twenty minutes..Don't skip this, it really makes a difference in the dough, if you get impatient, pour yourself a glass of Wild Turkey, or in our case, a glass or (three if you're feeling particularly patient) of Chardonnay.

Then run it through a pasta maker twice until it looks like this

Now for the broth:

First cut up the turkey and put it in your biggest stock pot (looks like something from Dexter, doesn't it?)

Then add water to cover the carcass and bring to simmer. Simmer it until the Chardonnay is gone..or at least until the meat falls off the bones (at least a couple of hours). Remove the bones from the broth and dice, setting the meat aside. Dice a whole leek and add it to the pot with a little fresh sage and Herbes de Provence - about a tablespoon..

Add the meat back in and bring it almost to a boil. Cut the pasta into strips and add carefully. It cooks almost immediately.

Open yet another bottle of Chardonnay and enjoy

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