Turkey, Lentil, and Mixed Brown Rice Soup ~ Food52 Community Pick!

Turkey Lentil and Mixed Brown Rice Soup

I’m happy to announce my recipe for Turkey, Lentil, and Mixed Brown Rice Soup was selected by the editors of Food52 cooking website as a Community Pick in their “Your Best Recipe with Thanksgiving Leftovers” contest!

Now I just have to make it to the finals and people can vote, but you have a chance to test it now and send in your testing notes! Unfortunately I omitted an ingredient from the ingredients list but it is in the instructions. I’ve asked the editors if they can fix that for me, as I can’t edit a recipe during an active contest. (It was 1/2 cup chopped onion in case you’re interested.)

Here’s a link to the selections:—> Food52 Community picks

And here’s a link to my original recipe that has a handy-dandy printable PDF! (Although you can also print my recipe from Food52.) —> Turkey, Lentil, and Mixed Brown Rice Soup

I plan on having a new recipe up this weekend too. Crazy weather here too for November today, sunny and mid-60s! Unheard of!

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Kale, Lentil, and Bacon Soup

Kale Lentil and Bacon Soup

Did I ever mention I love soup? Oh, yes, probably a hundred times by now. I am an avid reader of the Food52 website, and when I saw this soup offered up to test for one of their recipe contests, I immediately signed up to be a tester. Kale, lentils, and bacon? What’s not to love?

Paired with my super-yummy golden homemade chicken broth and a nice big splash of dry sherry makes this such an easy, but VERY tasty and filling soup. Don’t forget some thick slices of crusty bread to sop up every last bit of tastiness in your bowl.

I slightly adapted this by baking the bacon, and then using some of the clear, rendered bacon grease in lieu of olive oil for added flavor. And make sure you use the Puy (French Green) lentils, as they hold up well in a soup and don’t get mushy at all. I found these in the bulk section at Whole Foods Market.

Kale, Lentil, and Bacon Soup
Adapted from Anna May’s Recipe for Kale, Lentil and Bacon Soup @ Food52.com website

4 slices bacon
1 tablespoon rendered bacon grease
3/4 cup chopped onion
1 large splash dry sherry
4 to 5 cups chicken or vegetable broth
1/2 bunch Lacinato kale, woody stems removed and chopped
1 sprig of thyme, leaves picked
3/4 cup Puy (French Green) lentils

Baked Bacon

Bake the bacon on a rack in a 400-degree preheated oven for 25 or so minutes until done. (I cooked the entire package and saved the rest for breakfast the next day.) Add 1 tablespoon of the rendered bacon grease to a soup pot or Dutch oven over medium heat.

Rendered Bacon Grease

Saute the onions for several minutes until translucent. Break up the bacon and add it and the lentils to the pot, then pour in a nice glug of the dry sherry.

Cooking the Lentils and Onions

Let it sizzle briefly then pour in the chicken or vegetable broth. Bring up to a boil, then turn down and simmer until the lentils are done, about 40 minutes.

Wilting the Kale

Stir in the kale and thyme leaves and cook for about 5 to 10 minutes until the kale is wilted and tender. Serve in bowls with crusty bread.

Download and Print this Yummy Recipe!

Lemony Tarragon Summer Squash Soup is a Community Pick!

Lemon Tarragon Summer Squash Soup

Please forgive my lack of new recipes during my “camping and fishing season” but I am happy to announce that another one of my recipes has made it as a Community Pick in a Food52 recipe contest. I am very proud of this soup, and I hope you have a chance to enjoy it this summer. The squash I am growing have just started to flower, but I already have a bunch of fresh tarragon and chives just waiting for my first crop of squash. This entry was for the Your Best Fresh Herbs contest.

Here is the link to the contest: Food52 Your Best Fresh Herbs

And below I have copied the recipe that was adapted for the contest so you can save it for when your crops come in. Or heck, just go buy some from the Farmer’s Market!

p.s. My recipe still needs testers, so please feel free to sign up and test the recipe. Anyone can become a tester, you just have to join the Food52 Community. Easy sign up. Plus they have awesome recipes to browse through.

p.s.s. My last recipe that was chosen didn’t make it as a finalist in that contest, but I’m just glad it made it in! Hundreds of recipes are submitted, so it’s just perseverance to continue to submit, and especially have the ingredients called for in the contest.

Squash, Tarragon and Green Onion

Lemon Tarragon Summer Squash Soup

1 large yellow squash
2 green onions (scallions), light and white parts, chopped
1/2 medium onion, chopped
1 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon fresh tarragon leaves, chopped
1 garlic clove, finely minced
Ground black pepper, to taste
3 cups chicken broth, preferably homemade
Juice of 1/2 large lemon
1/2 cup milk or cream
Tarragon, snipped chives, shredded Parmesan cheese, croutons for garnish (optional)

1. In a soup pot, sauté the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.
2. Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.
3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
4. Remove from heat and add the milk or cream.
5. Puree about half the soup with whatever device you have, then return to pot.
6. Serve immediately, and garnish with optional additional tarragon, chives, shredded Parmesan cheese, and croutons.