Turkey Soup
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy10
servings40
minutes40
minutesMy favorite thing to make after Thanksgiving is my amazing stock and then my favorite turkey soup. I really don’t have a recipe. I just load it with vegetables, beans, sometimes farro that I like. I make it very warming and hearty so that it makes for a good winter meal. Paired with warm sour dough and a salad, this is a perfect winter’s night meal. Play around and get creative with what you enjoy. You can even throw in a parmesan rind and allow it to melt and give great flavor to the soup.
Ingredients
3 Tablespoons olive oil
4 carrots, peeled and sliced thin
3 celery, sliced thin (can add some torn celery leaves)
5 leeks, rinsed, sliced thin, only use white and light green parts
Fresh ginger or turmeric, peeled and chopped or grated, optional
sprigs of rosemary
sprigs of thyme
1/4 cup chopped parsley
3 garlic cloves, chopped
2 bell peppers, seeded and chopped
8-10 cups stock
1 can of white beans or garbanzo beans, rinsed
3/4 cup farro, optional
Kale, ribs removed and torn
2-3 cups of cooked turkey meat, white and dark, chopped into chunks
small piece of parmesan cheese rind
Directions
- In a large dutch oven, I use Le Creuset, heat the olive oil over medium high heat. Add the carrots, celery, leeks and stir until soft. Add the ginger/turmeric (if using), fresh herbs and garlic. Sauté for 1-2 minutes.
- Add chopped peppers and continue stirring until vegetables are soft. If using the farro, add to pot and allow to toast for about 30 seconds, stiffing constantly.
- Add the stock and bring to a simmer. Allow to simmer about 25 minutes, add beans, kale and parmesan cheese rind and allow to simmer 15 more minutes. Turn the heat off, cover and let cool.
- Soup tastes better when made 1 day before. Serve in heated bowls, with garnish of fresh herbs, drizzle of good extra virgin olive oil and a sprinkle of Maldon salt or fresh grated parmesan cheese.
