Turkey Soup with Ginger, Lemon and Mint

Larry requested soup for dinner. His only criteria was that he wanted turkey soup. My criteria was that it had to be something that I could make without a trip to the store. I make one substitution - shallots instead of leeks, but otherwise I had everything on hand. I used canned low sodium chicken broth since I'm out of homemade chicken broth and I didn't make turkey stock.

At any rate, it still turned out very nice. Refreshing, homey and tasty. I love the ginger and lemon in this soup. And it was ultra-simple - took me about a half hour to make, start to finish. I served it with the non-rising rolls from yesterday, which in the end turned out very nice. Larry really loved them.

• Turkey Soup with Ginger, Lemon and Mint (Fine Cooking #60, November 2003, p. 69)
• Herbed Dinner Rolls (Fine Cooking #61, Holiday Baking 2004, p. 72)

Wine: Lava Cap 2000 Reserve Zinfandel (Amador County, California). This was my making-dinner wine. Not bad.