Did you make a big turkey last week? And afterwards, did you make turkey broth. And did you, not wanting to ever think about anything turkey-related again, fill your freezer with the broth where it will probably sit until next November?
My relationship with frozen broth runs between two extremes. Since I made the broth from scratch, and it’s like liquid gold, I tend to keep it for a special occasion. In my mind, I will dig it out of the freezer when I’m planning a fancy dinner party and will make some wonderfully rich soup that calls for homemade stock.
And at the other extreme? I tend to forget it’s even there.
In both cases those poor forgotten tupperware containers sit, unloved, in the back of the freezer. All that work, for nothing.
This post is not just to remind you that you have a freezer full of broth, but to encourage you to pull it out right now, for dinner tonight. Don’t wait for a special occasion. (if there is one, I can suggest something else to make, so don’t worry about that).
While you could go the Italian route and just heat up the broth with pastina or tortellini, here’s a slightly heartier, and healthier option. Just add an onion, cabbage and potatoes and you’ve got dinner. It’s that easy. I’ll write out the recipe below, but really there is not much more to it than that.
Now not only do you have dinner for tonight (and maybe lunch the next day if you’ve been especially ambitious in the broth department) but you’ve also freed up a lot of freezer space. (I’m super into cleaning out cupboards and shelves and closets these days) (much more on that next week).
P. S. The photo of the quince and persimmons below has nothing to do with the soup. But it was just so pretty I thought I’d include it since the soup photos are kind of boring.
- 1 medium onion
- ½ head cabbage
- 3-4 medium potatoes
- 3 tablespoons olive oil
- salt, pepper
- 6-8 cups turkey broth
- grated parmesan (optional)
- Dice the onion, and add it to a soup pan with the olive oil. Add salt and pepper, and heat over a medium flame. Cook until the onion is softened, about 10 minutes.
- Peel the potatoes and cut them into 1 inch chunks.
- Cut the cabbage up into one inch pieces.
- Add the cabbage and potato to the pot and stir.
- Add the broth, bring to a boil and let simmer for a half hour, until the vegetables are tender.
- Serve topped with grated parmesan cheese.