You have it too. Don’t you? Gobs of leftover turkey from cooking that bird last week… I cooked a 20-lb turkey – a farm-raised, free-range, organic roasting pan of goodness. And then came the leftovers.
So after talking with a friend last week, I decided to take her recipe and put my own spin on a homemade, good-for-you, easy-to-make soup using only ingredients that I had on hand – and you should too.
Post-Thanksgiving Turkey Velvet Soup
– 1 stick of butter
– 1 onion, chopped
– 1 bag frozen carrots
– 1 bag frozen kale (or other green vegetable)
Sautè together. Then add in:
– 1 can cream of mushroom soup
– 2 1/2 quarts chicken stock
– 1 cup flour (gluten-free works well too)
– lots of leftover turkey
– salt and pepper to taste
Bring to a boil for 5 minutes, then simmer until thick.
Be creative! If you have other vegetables you need to use, chop them and toss them in. Be liberal. Be healthy.