Day After Thanksgiving Soup
Just in case I have not made this clear, Thanksgiving is by far my favorite holiday. I love all the food, and specially the turkey. My Dad and I could probably eat turkey everyday. My Dad is i of few people who goes to the grocery store the day after Thanksgiving and buys a turkey on sale, goes home, and cooks it. At first my mom thought that was crazy – just there is a very practiced reason for this. The Thanksgiving turkey becomes Turkey Soup – and we need more turkey to consume with all the Thanksgiving side dishes. And so the obvious solution is to melt another smaller turkey the day after Thanksgiving.
I honey this soup so much that having it once a year is not plenty, so I make information technology with leftover craven. This soup freezes very well, I freeze private servings and have them out as I need them.
My dad taught me that leftover gravy is the cloak-and-dagger to a great soup. I strongly believe that information technology adds a lot of season to soup. I like to add gravy to all of my stock based soups. Experience gratuitous to add or omit any vegetables to this soup.
You will need:
2 quarts Stock (I posted the recipe concluding week)
1 cup or as much as you have Gravy (unless you already added it into the stock)
3 cups diced Turkey (or Chicken)
1 loving cup chopped white onion
1 cup chopped carrot
1 cup chopped celery
ane package fresh cheese or ravioli or tortillini
2 tablespoons olive oil
Sprinkle of Parmesan
Plus 1 cup of any of the post-obit vegetables:
lightly sauteed mushrooms
frozen spinach (defrosted and h2o squeezed out)
corn
cannellini (white) beans
broccoli
light-green beans
peas
Step 1:
In a large soup pot (or if your large pot is already filled with the stock, employ a frying pan – and then add the sauteed veggies to the stock) saute the onion in 2 tablespoons of olive oil. After a couple minutes, once the onion is soft add the carrots and celery. Continue sauteing until the onion is slightly browned.
Step 2:
Add the stock to the sauteed veggies. Heat until bubbling. Then add the gravy, diced turkey, and the remaining veggies. I ever put spinach, corn, cannellini beans, and green beans in this soup. Let the soup chimera for a least 30 minutes cooking the veggies.
Footstep 3:
Add the fresh ravioli or tortillini. Melt for some other x minutes and serve with a sprinkle of Parmesan.
I always freeze half of this soup right away and salve it for subsequently. (Subsequently is usually a day when it is -20 in Chicago and at that place is no fashion I am leaving my apartment).
Source: https://thekittchen.com/day-after-thanksgiving-soup/
0 Response to "Day After Thanksgiving Soup"
Postar um comentário