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Turkey leftovers? Try this simple soup recipe

March 07, 2012|Scott Anderson | Culinary Passion

How many of you have leftover turkey after a nice dinner with all the trimmings? 

This soup is an economical way to utilize the carcass, leftover meat, mashed potatoes and corn. This recipe calls for turkey but can be easily adapted to use with chicken. The addition of heavy cream at the end finishes the soup with a creamy richness.

The first step is to cook down the carcass in enough water to cover the bones. Make sure you cook it down on a simmer for at least 2 hours to extract the flavor out of the bones and meat. Toss in with the bones 1/4 cup chopped carrots, 1/4 cup chopped celery and 1/2 cup chopped onions as a mire poix to get some additional flavor from your stock.

 When the stock is done, strain the stock and reserve 3 cups, freeze the remainder for future recipes.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Turkey leftover soup

2 ounces extra virgin olive oil

1 medium onion, medium dice

1/2 cup celery, medium dice

1/4 cup carrots, shredded

2 cups russet potatoes, medium diced  (See cook's note)

3 cups turkey broth

3 cups water

2 1/2 cups cooked turkey, chopped

1 pound leftover corn

1 1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon thyme

1 1/2 cups leftover mashed potatoes

2 cups heavy cream (See cook's note)

In a 1 to 2-gallon stockpot heat oil over medium high heat. Add in onion. Sauté till tender.  Add in celery, carrots and potatoes and sauté for 5 minutes. Add turkey broth and water then bring to a boil, reduce heat, and simmer for 20 minutes or until veggies are fork tender.

Stir in remaining ingredients except heavy cream and bring back to a simmer, stirring to dissolve mashed potatoes to thicken the soup. Then add in the heavy cream and heat to a nice simmer and serve. Taste and adjust seasonings as needed.

Serves 8.

Cook's notes:  To keep diced potatoes from browning, keep in water until ready to use in soup. Drain water from the potatoes before adding. 

Milk can be substituted for heavy cream, but stir in gradually and make sure it does not come to a boil or the soup will curdle. Heavy cream is preferred because it can take the heat and adds a nice richness.

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