Thanksgiving Soup
Courtesy of: Zoupwerks in Champion
Ingredients:
1 whole Cooked Turkey Breast
1 and a half gallons of Turkey Stock
3 cups of Crasains or cranberrys
3 cups of Stuffing
2 qts of Heavy Cream
2 tblsp Tarragon Fresh or dried
2 tblsp Thyme Fresh or dried
2 cups Diced Onions
Green Bean Casserole
Salt and pepper to taste
Corn starch
All these ingredients are leftovers from Thanksgiving the only thing you really have to make is the turkey stock.
Instructions:
First take the turkey carcass and put it in a pot of water with one whole onion, 2 stalks of celery, and 2 whole carrots, tblsp of black whole peppercorns, 1 tblsp of salt.
Boil everything for about an hour, strain out all vegetables and excess stuff with a strainer, all you have left is the stock
Take your Crasains or dried cranberrys and sautee them for about 2 to 3 min or until soft, add your diced onions to that and sautee till tender. Then add that to your stock.
Now chop up the fresh tarragon and thyme, about 2 tblsps each, and throw in to the stock. Next add your leftover green bean casserole, stir constantly, add your salt and pepper to taste.
After the liquid has come to a slight boil, add your cream, and stir
Add corn starch to desired thickness, should be the consistancy of a chowder.
Enjoy!
