My favorite part of Thanksgiving (or any holiday) is enjoying all of the leftovers. Reincarnating them into another meal is such a fun challenge for me. Soup is a good ole standby though, and I can't resist. It simmers away on the stove and fills the house with the smell of love. You can leave it on the stove all day for whoever pops over. Another thing I love about it is you can throw so many things into it, pumping it full of nutrition, vitamins and remedies - disguised as a delicious soup.
1 sweet yellow onion – chopped
Celery – 6 ribs chopped
Carrot – 4 med/large carrots chopped
Fennel – ½ bulb chopped
1 Tblsp – fresh chopped rosemary
1 Tblsp – fresh chopped thyme
1 Tblsp – fresh chopped dill
4 cups of leftover turkey stock (or 2 – 32 oz boxes of turkey or chicken stock, low sodium)
1 cup of white wine
2 cups – leftover shredded turkey (works with chicken too)
½ bag of frozen sweet corn
½ bag of frozen sweet peas
2 cups chopped savoy cabbage (kale or escarole work nice too)
1 lemon (zested and juice)
Chop onion, celery, carrot, fennel and sauté in olive oil in bottom of soup pot. Add rosemary, thyme, dill, salt and pepper. Saute until onions start to sweat and carrots are slightly tender. Add cup of white wine and let simmer for a couple of minutes. Stir in turkey (or chicken) stock – after empty each container of stock, fill back up with water and add water from boxes (basically rinsing out turkey/chicken stock with water). Add shredded turkey/chicken. Stir for a couple of minutes and then add frozen corn, peas and cabbage (or kale/escarole). Add lemon zest and juice of one lemon right before serving.
*You could also add spinach, kale, collards or whatever kind of greens you like for some extra vitamins and calcium.
*I'm a dunker. I like to dunk bread in my soup, so I usually grill or toast a nice baguette sliced and drizzled with olive oil. This makes the bread nice and toasty and perfect for dunking.