Long Island Thanksgiving – Leftover Turkey Soup

Time to put that stock to use, that’s right; we’re talking turkey soup here. We’ll talk about turkey salad later, but as the colder air creeps in, and turkey soup is what’s on.

  • 1 quart turkey stock
  • 1/2 pound of turkey
  • 2 celery ribs chopped
  • 4 carrots chopped
  • 1 onion diced
  • 1 cup wild rice
  • Thyme
  • Sea salt

Pour the stock into a soup pot on a medium heat and shake in a little sea salt. Then add the rice and let it simmer away for 20 minutes or so. Then add the carrots, celery, onion, turkey, thyme and let that simmer another 20 minutes or so to let the flavors meld together.

At this point, you could toss in some cilantro if you have some handy, and I usually have some handy as its growing in the window sill. Let that cook another couple of minutes as you fetch some bowls and crackers.

I prefer to use the wider, shallower soup bowls for this, and serve it with the crackers and leftover cranberry sauce (for the crackers of course).

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s