Garlic Broth with Basmati Rice, Turkey and Squash

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister’s refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.

6 cups water

10 garlic cloves, crushed, peels removed

Salt to taste

1 bay leaf

2 sprigs thyme or ¼ to ½ teaspoon dried thyme

⅓ cup basmati rice, rinsed

1 cup sliced or diced winter squash or zucchini

⅔ cup shredded turkey

¼ cup chopped fresh parsley

1 tablespoon extra virgin olive oil (optional)

Freshly ground pepper (optional)

Directions at cooking.nytimes.com

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