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.