a peek inside the fishbowl

23 Oct, 2011

Soup soup soup

Posted by andrea tomkins in: Recipes and Food

So I bought a couple of packages of GIANT turkey drumsticks from Farm Boy the other day. It was more of a joke really, because the moment I saw them I was instantly reminded of the Flintstones. It’s exactly the kind of thing that Fred would pull out of his lunch pail at the gravel pit. I was suppressing a snicker as I put them into my cart.


I baked them in the oven for dinner, and we ate them, and as we cleared the table I realized there were five drumsticks with all kinds of meat still left on the bone. So I dumped them in a big pot, covered them with cold water, and then I cleaned out the veggie drawer and put THAT in the pot too. (In all seriousness, I added carrot chunks and a cut up leek and some salt and pepper. If you’re interested in this kind of thing, you might want to check out this past post about making your own chicken broth.)

Anyway, it turned out great! The next day I took the broth out of the fridge and skimmed some of the stuff off the top. Then I chopped up a carrot and threw in a handful or two of alphabet noodles. (Not before I played with them a bit first):

good soup

It was ready in about 8 minutes. Next time I might put some celery in there too, or maybe use thick egg noodles instead. It’s customizable! My grandma would be so proud. I tell ya, it was a pretty cheap (and healthy!) lunch. The perfect thing for a chilly fall day.

Now I’m looking for a good recipe for cream of broccoli soup. Anyone have one they’d like to recommend?

9 Responses to "Soup soup soup"

1 | Carolyn

October 23rd, 2011 at 2:16 pm


I have one that I love that I found in the Canadian cookbook Ultimate Foods for Ultimate Health (and don’t forget the chocolate!) by Liz Pearson and Marilyn Smith p.156 “Broccoli and Cheddar Cheese Soup”. I make it almost once a week and half of my kids like it too. Enjoy!

2 | Tamara

October 24th, 2011 at 12:36 am


Oh yum! I’ve made veggie broth before, but I’ve never done a chicken or turkey broth. I’m hosting a soup swap at my house in a couple weeks and I have to make a ton of soup – I may have to try this out!

3 | Kaitlin

October 24th, 2011 at 10:00 am


Re: Cream of Broccoli.

I’ve been trying to come up with my own recipe, but I’ve learned from a neighbour of mine, who is the chef at an embassy here, that one doesn’t require cream for a good cream of broccoli soup. He makes a fantastic cheddar and broccoli one, using only potatoes to thicken it.

4 | AMD @ amomsdime

October 24th, 2011 at 11:56 am


I posted my cream of broccoli soup up on my blog the other day. I’m obviously quite partial to it! :)

5 | AMD @ amomsdime

October 24th, 2011 at 11:58 am


I should have read the comment ahead of mine before I posted. I completely agree on the potatoes-I don’t usually add the whipping cream to mine because I find they make the soup creamy enough (but of course it’s to taste). The pictures of the soup I made are without whipping cream.

6 | andrea

October 24th, 2011 at 12:11 pm


Yes! Love the idea of a creamless creamy broccoli soup. Thanks all! And AMD for the recipe… I will definitely check that out. :)

7 | kaitlin

October 26th, 2011 at 9:52 am


There’s also a roasted broccoli and cheddar soup recipe on TheKitchn this week: http://www.thekitchn.com/thekitchn/recipe/recipe-roasted-broccoli-cheddar-soup-159133

8 | Mary V.

October 27th, 2011 at 9:51 am


Can I ask – how did you bake the drumsticks? I’m sure it’s pretty easy (er, if you share the details, that is!).

Soup is a fave at our house, too. And easy peasy, lemmon squeezy – sweat some veggies, add some seasoning, add some stock and leftover chicken or turkey. Oh, and before the stock, I add a splash (or two) of white wine. A great way to get rid of plonky leftovers of a so-so vintage.

9 | Christine

October 30th, 2011 at 2:05 pm


We always make broth from leftover veggies and/or chicken bones. What we do is keep all the ends and peelings from veggies, and add them to a big freezer bag, along with any chicken or turkey bones/scraps. When the bag is full, we dump it into a pot, add some bay leaves and peppercorns, and boil for a few hours. Strain out the veggies/bones, and voila, instant and delicious soup stock!

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