In the style of our forefathers – or rather fore-mothers, we are not ones to waste any portion of an animal product.
Even before our Thanksgiving meal was over, Doug took it upon himself to place the turkey carcass in a large pot of water to cook.
This resulted in a huge bowl of turkey broth, which, once chilled, became a gelatinous mass – which is a good thing. Any remaining meat left on the carcass was removed (by me) creating a fair amount of turkey tidbits – the beginning of a hearty soup.
Here’s how we created our ‘Post-Thanksgiving Turkey Vegetable Soup’.
A few weeks ago, Chef Vatche Moukhtarian reached out to my husband Doug and me…
A few weeks ago, I received an email from Emily from Massachusetts. She’d recently read…
Sts. Vartanantz Day is a moveable celebration on the Armenian Church calendar. This year it…
Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…
I don’t know about you, but in our family, we’re all about tradition when…
It’s that time of year again! St. Sarkis Day, the moveable feast day on the…
This website uses cookies. find out more.
View Comments
I follow the process as you outlined but I add either rice or barley, preferably barley and sometimes even cannelloni beans for more protein.
You make an excellent point, Gloria. Thanks!