With Thanksgiving around the corner (for us Canadians, at least), we couldn’t resist sharing my wife’s Take Two Turkey Soup. It’s an easy way to use up leftovers from your Thanksgiving feast. That is, if you have any leftovers.
Now, you may recall, last month we made another soup recipe. It was our very first vegan soup, and I have to admit it was some sweet soup. So sweet, we had it call it Orange You Sweet Carrot Soup. So, what’s with the sudden affection for soup recipes? Well, we had the honour of participating in a Soup Sunday Collaboration with some very talented bloggers. It was a month long celebration of soup. You can find all those great soup recipes hosted over at The Chewy Life.
Suffice it to say that life got in the way and we were late with our last submission, so it never made it into the final round up. Fortunately, we chose to work with some very patient and friendly bloggers who were understanding that life sometimes derails well-intentioned plans. Of course, we had no intention of letting this soup recipe go to waste, and as they say: better late than never (which incidentally is the name of my wife’s beer bread recipe that would pair wickedly well with soup).
Now before we ladle out this next recipe, we have to take a moment to give a shout out to all the great bloggers we collaborated with last month. We hope you’ll take a moment to visit them and check out their beautifully crafted blogs.
Without further delay, here’s what you’ll need to make my wife’s Take Two Turkey Soup:
- 2 cups onions, diced
- 2 cloves garlic, minced
- 2 cups shredded, cooked turkey meat
- 2 cups mashed potatoes
- 2 cups vegetable mix (carrots, peas, corn)
- 2 boxes (900 ml) of chicken stock, or 8 cups
- 2 tsp each, sage, rosemary, and oregano (dried)
- 2 tablespoons olive oil
- Salt and pepper to taste
- *Optional 200 ml turkey drippings, or ¾ cup
- In a large stock pot, sauté onions in olive oil until translucent.
- Add garlic and cook for 1 minute, stirring frequently.
- Remove from pot and set aside.
- Heat chicken broth and mashed potatoes over medium-high heat until potatoes begin to break apart.
- Lower heat and use an immersion blender to blend broth and potatoes into a smooth consistency.
- Return onion and garlic mixture to pot, and add remaining ingredients.
- Bring soup to gentle boil and simmer for one hour.
- Serve warm topped with croutons or leftover stuffing.
Gregg & Mae