Turkey and Spinach Soup

There's actually a lot more in this soup than just spinach, but the other name I had in mind was Lasagna Soup.  All of the veggies in it are left over from the Matzoh Lasagna.  I picked spinach to put in the title because the mouthfeel of it is a lot like won ton noodles and makes you forget this is a Passover-specific dish.  Since this is very different than any other soup I've made, it gets its own post.

I was originally going to make this with chicken.  While I was waiting to get near the cut chicken display, I was standing in front of the turkey.  They had a pile of odd parts from breaking down a couple of turkeys, including the backs.  They were really cheap, and were going to get broken up in the soup anyway, so I picked up a couple of pounds.  This would be a great use of Thanksgiving leftovers if you still have a baggie of shredded turkey lingering in the freezer.

1 Tb olive oil
*1/2 C diced yellow onion
*1 rib celery, diced
*1 clove garlic, minced
1 qt unsalted chicken stock
2 lbs bone-in, skin-on raw turkey or 3/4 lb cooked and shredded turkey meat
*2 C cauliflower florets
*2 C sliced mushrooms
*8 oz frozen spinach, thawed
*1/2 tsp dried sage
salt and pepper to taste

1.  In a large soup pot, heat oil over medium heat.  Sautée onion, celery, and garlic until softened, about 5 minutes, stirring frequently.  Lightly season with sage and salt & pepper.

2.  If using pre-cooked turkey, skip this step and move on to the next.  Add raw turkey, skin side down.  Cook until skin is lightly browned and rendering fat, about 5 minutes.  Turn over and cook to brown the bones on the underside, another 5 minutes.  Add chicken stock and bring to a low boil.  Lower heat to a simmer, cover, and cook until turkey is done, about 45 minutes.

3.  Remove turkey from pot and allow it to cool a bit while you chop the cauliflower into soup-sized pieces.  Add to pot with mushroom slices and spinach.  Let those simmer while you remove the turkey meat from the bones.  Shred or chop bite-sized.  Discard skin, bones, and gristle and return the meat to the pot.  Continue to simmer until mushrooms are as done as you like them.

4.  Taste broth and adjust seasonings.  Serve hot.  Would taste great with a matzoh ball.

Difficulty rating. :)