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November 26, 2007

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Superb Maine Soups

by Cynthia Finnemore Simonds

Down East Books, $18.95

Cynthia Finnemore Simonds has recipes for all kinds of soups –chilled soups, hot soups, clear soups, creamy soups, super-sized soups – sometimes called stews, and chowders. But she also offers recipes for breakfast soups (Blueberry Soup) and even dessert soups(Choco-Mocha-Latte Soup and Raspberry Chambord Soup). In addition to the many recipes, the author includes an appendix that lists a number of Maine specialty food producers.

Here is a timely recipe from the book for those who still have leftovers from last Thursday:

Turkey Soup for a Crowd

Serves 10

1 tablespoon butter

1 cup chopped onion

1 cup chopped celery

1 cup sliced carrots

2 cups chopped potatoes

salt and pepper to taste

2 tablespoons turkey bouillon paste or powder

4 cups chopped, cooked turkey

1 cup corn

1 cup sweet baby peas

1 teaspoon sage

1 teaspoon thyme

8 cups turkey stock

3 tablespoons fresh chopped parsley

In a large saucepan, melt the butter over medium heat. Cook the onion, celery, carrots, and potatoes in the butter until fork tender, about 5 minutes. Pour in the turkey stock and stir in the bouillon, turkey, corn, and peas. Bring to a boil. Reduce the heat and simmer 20 minutes. Add the sage, thyme, salt and pepper. Adjust seasonings to your liking. Served sprinkle with fresh parsley.

Simonds comments, "This is the quintessential post-Thanksgiving delight. Make the stock using the turkey bones from your feast. If you have leftover stuffing, you can heat it up and float a spoonful on top of each bowl of soup just before serving. Mashed potato is an excellent addition, just substitute it for the chopped potatoes and add it with the stock. Almost any leftover vegetables can go in the pot. A side of cranberry sauce is a delicious accompaniment."

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