The mister, who has always enjoyed getting out into the back forty once a week, you know, to pull a weed or kill a tree, told me yesterday, "It's time we start thinking about moving into a condo." Translation: Condo = Freedom. No yard work...no weeds to pull, no trees to kill, no Moss, Mold, Mildew to remove from the deck. And that's what put him over the edge - the 3-M's on the deck. We live in a rain forest, mildew is part of the deal here...and once a year the mister has to get out there and remove it. And once a year he mentions moving to a condo...but I fear we're on a very slippery, mildewy slope...and there's a condo at the bottom!
Not that there's anything wrong with living in a condo! Oh Heaven's-to-Betsy No! It's just for me to move in to a condo I would have to get rid of stuff...and, as a "Level One Hoarder," that would be extremely painful! My goal is to be a Level Four Hoarder...before I have to move...sounds fun, no?
Let's talk soup. If you like tarragon, (and if you don't then my guess is you haven't tried it) you're going to like this soup. It's made with ground turkey, veggies and only a little bit of cream - just enough to make it velvety smooth - and certainly not enough to alert the calorie police. Dijon mustard and tarragon, or as I like to call them, the dynamic duo, really take this soup to a higher level - worthy of 4 dangs on the ol' meter...this one is dang, dang, dang, dang good!
Turkey Tarragon Soup - Pots and Pins
2 tablespoons olive oil
1 1/4 lbs. ground turkey
8 oz. sliced mushrooms
1/2 cup diced white onion
2 stalks celery, thinly sliced
3 carrots, thinly sliced
2 cups small yellow potatoes, quartered
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Dijon mustard
3 tablespoons fresh tarragon, finely chopped
1 container (32 oz.) vegetable broth
1/2 cup cream
(Aah, you may have noticed above that I started out using a large skillet for the turkey - then it dawned on me that everything would not fit...so I moved the turkey into a large soup pot. If you start with the right pot in the beginning you'll have one less pot to wash!) In a large soup pot, heat olive oil until hot. Add ground turkey and onions and cook until turkey is browned and onions are just beginning to soften, about 7 to 8 minutes, stirring constantly. Stir in remaining ingredients, except for the cream. Bring to a boil then reduce heat and cover with a lid and cook for about 20 minutes, or until potatoes are fork tender. Stir in cream, heat thoroughly, but do not boil. Adjust seasonings to taste. Serves 6.