Turkey Turkey Turkey

I think the best part of a Christmas dinner isn't the meal itself it is what you get after the meal.....Turkey Soup! After the turkey has been carved I put in it in the largest pot that I have and fill the pot with water, put in on the stove and begin the soup. You boil the soup for about an hour skimming the icky white stuff off as it rises to the top. Then you add carrots, celery and an onion (with the skin on, it helps give the soup a nice yellow color.) Simmer it slightly uncovered for another hour, drain the soup chop up the veggies and bits of turkey that are left, season with salt and pepper and voila the most flavourful soup you will have ever tasted! If you would like to freeze the soup don't add the vegetables and turkey to it, just freeze the broth.

The reason why I find turkey soup so much more flavourful than chicken soup is because of the carcass to water ration. A small tueky is about 8-9lbs, whereas a small chicken can be 2lbs. The flavour is all in the the bones so the larger the bird the more flavour ther will be for a soup. It's also super convenient and your not wasting anything! You already ate the turkey and instead of throwing the carcass out, just throw it in a pot! ( you can also do the same with a roast chicken)

The smell of turkey soup will float through your house...mmmmmm.

It's funny that before meeting my inlaws I had never tasted or even heard of turkey soup, when I mention it to friends and family they give me a strange look as if I am talking about a ufo. Come on people turkey soup is the exact same thing as chicken soup except with TURKEY!

Try it out, let me know what you think. I was lucky enough to roast a 15lb turkey this christmas so I will have turkey soup until easter!

Big Weekend Ahead

So the next 5 days I will be super busy. But good busy!! On Monday night I will be one of the participating cooks in CJA's  Girls n Gourmet and Tuesday the Soup of the Month Club begins.  For the event on Monday thee theme is "around the world" I will be representing France. I will be teaching a group of women how to make Soup aux Pistou.  I'm not an expert on French cooking, but I do feel that this recipe falls into my culinary point of view nicely. It is a easy and delicious soup that really fits into my comfort food style with a twist.

I am so excited for this event but also a little nervous. This is such a huge opportunity for me and my company. Basically it will give me the an opportunity to show off my food directly to my target audience. I have been practicing the recipe and my teaching points all week and feel confident that I can pull it off, but I'm sure I will have jitters on the day of. To add a little more pressure did I mention that my mother and grandmother will be at the events, also all of my moms best friends. Hopefully having friends and family there supporting me will give me the extra boost to be amazing.

While preparing for this event I am also getting ready for the first delivery of the soup of the month club on Tuesday. The first month's turn out was really good. I am super excited for this new chapter in my business. It will give me a little more stability in sales which will be welcomed with open arms. I'm hoping with each month and the weather getting colder and colder, more and more people will sign up.

I feel like my business is finally moving forward, being the only employee I am feel like I can take some of the credit. So this pessimist is going to pat herself on the back and say good job, keep up the good work!

I'll let you all know how the event goes on Monday, so stay tuned.