My cousin has recently gave birth to twins and after having celebrated Thanksgiving with 2 turkeys she was at a loss as to what to do with all the leftovers. So during a recent visit, I thought I'd help out by using those leftovers and leaving behind a quick meal. So I made the following:
Thanksgiving Soup
Serves: 6-8
Ingredients
1 tablespoon olive oil
1 small bag of baby carrots, roughly chopped (340g)
2 stalks celery trimmed and chopped
1 medium onion peeled and chopped
900 ml (reduced sodium) chicken broth
2 cups roasted turkey diced
2 tbsps of hot pimento paste
1/4 teaspoon salt
1 lemon juiced
Directions
In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, turkey, and pimento paste; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt to taste. Before serving squeeze in the juice of a lemon.
You can also add leftover rice, corn or any fresh vegetables you have on hand to this basic soup recipe.
Enjoy!
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1 comment:
Actually I use the bones of the very well picked over ;) turkey to make a consommè.
It turns out beautifully and you put in there one carrot, one sprig of celery, a quartered onion and if ypu likt garlic half a head of onre charred over an open flame.
Strain it after a coupe of hours and you will have a lovely stock and very flavorful too!
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