It doesn't take a foot of snow to get me in the mood for soup. To do it right, a great soup starts with a great stock, and I was lucky enough to have the carcass to the smoked turkey we had for Thanksgiving. Because it had so much flavor I was able to get a stock with a ton of flavor in 4 hours. The only seasoning I used was Survival Spice®, aside from a bit of Sriricha hot sauce at the table.
The rest was pretty straight ahead, and I used a few bolillo rolls to make some quick garlic bread, drizzled with Tibvrtini Olio Extra Virgene di Oliva.
I got a gallon's worth of stock for my work, and used half of it for this soup. I guess I can make 2 batches of brocolli cheddar soup with the rest!
