GARLIC BROTH WITH BASMATI RICE, TURKEY AND SQUASH
This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister's refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, vegetables, appetizer, main course
Time 45m
Yield Yield: Serves 4
Number Of Ingredients 11
Steps:
- Combine water, garlic, salt, bay leaf and thyme in a soup pot or saucepan and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Taste and adjust salt. If you want a stronger flavor, simmer for another 5 to 10 minutes.
- Using a skimmer or a slotted spoon, remove garlic, bay leaf and thyme sprigs from broth. Bring back to a simmer and add rice and winter squash if using (but not the zucchini). Cover and simmer 10 minutes, or until rice and squash are tender.
- If using zucchini, add when rice is tender and simmer another 5 to 10 minutes, until soft but still bright. Stir in parsley and turkey and heat through. Taste, salt and pepper if desired, and serve.
Nutrition Facts : @context http, Calories 5, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 54 milligrams, Sugar 0 grams, TransFat 0 grams
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