Boring turkey soup
Help! I made some turkey soup with leftover white meat, barley, kale, homemade chicken stock and various veggies - carrots, onion, celery, the usual. And it's BORING!
Any suggestions on how to liven things up?
Thanks ever so.
Thanks to everyone for the great ideas. At lunch today, I added fleur de del, pepper and a splash of rice wine vinegar and it was 100X better.
I like the idea of crispy pancetta, fresh herbs and some hot sauce (not all at once). I've got several more servings of this in the freezer so I can try them out over the next month.
Make it into a white turkey chili with beans, chilies, seasonings -- here's a couple of recipes to guide:
Add one of the following?
Some roughly pureed sweetcorn
Bits of pancetta, crisped in a pan and sprinkled on top
Fresh chopped parsley and dried oregano
It sounds like you need something with a strong, peppy flavour to just bring out the robust meatyness in your soup. One of these might just do the trick. :)
Buy a small can of chilies in adobo sauce. If you want a mild but zippy addition, remove the chilies from the sauce and simply add the adobo sauce. If you want a bit more heat, take one chile out, slit it open and scrape away the seeds. Then, finely dice the chiles. Add the combination of diced chile and adobo sauce.
Adobo sauce typically includes salt, pepper, vinegar, and chilies. It often includes tomatoes and onions.
Do you mean boring as in "Same ole, same ole??""
If so, and this may sound weird but it's just what I'd do, add salsa. Outside of that, I would probably just try different add ins each bowl you have that would change it into something else. You may end up with the beginning of a different recipe.
If it's just flat then you need salt and/or pepper. Some acid may help as well as people have suggested.
I was going to suggest a combination of what was already suggested by others
#1 salt, lack of salt in soup can make it very bland
#2 acid - lemon juice, apple cider vinegar, etc can do wonders
If it is a big batch and you're worried about experimenting, put some soup in a small bowl and add whatever you decide to try to see if it fixes it before you add to the whole pot.
I've always found that if I saute the carrots, onion, and celery beforehand, then add the stock, it has better flavor. Not just a boiled vegetable taste. Do you go that route? Won't help you this time, but try it next time.
Otherwise, as suggested, more salt or a couple of teaspoons of Better Than Bouillon turkey or chicken paste.