The day after Thanksgiving should be named Leftover Turkey Day rather than Black Friday since most Americans typically partake in round two (or three or four) with the holiday bird.
In a previous blog I listed recipes that are ideal for leftover turkey. However, if you’re planning to stick with traditional turkey sandwiches, then why not whip up a steaming hot pot of fresh soup to go with them?
The following soup recipes pair perfectly with turkey sandwiches on the day after Thanksgiving:
WILD RICE SOUP
Ingredients:
1 stick butter
1 finely chopped onion
1 cup chopped celery
1/2 cup diced carrots
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 cup flour
5 cups water
3 to 4 tablespoons chicken soup base
2 cups milk
2 to 3 cups cooked wild rice
2 cups turkey, cooked and shredded
1 tablespoon dried parsley
1 cup heavy cream
1/2 cup slivered almonds
1 tablespoon chopped flat leaf parsley
Directions:
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add salt and pepper and the flour and stir well. Gradually pour in the water, soup base, and milk, stirring constantly. Bring to a boil, then reduce heat to low and let simmer.
Add the rice, chicken, and parsley. Allow to heat through, then pour in the cream.
Garnish with almonds and parsley before serving.
HOMEMADE CREAM OF TOMATO SOUP
Ingredients:
1/2 gallon canned tomatoes
1 quart cream
1/4 cup dried basil
1 cup Parmesan cheese
3 tablespoons sugar
Salt and pepper to taste
Directions:
In a large pot, mix the cream and tomatoes together and bring to a boil. Place soup in blender and puree. Add in basil and cheese. Season with salt, pepper and sugar to taste.
Garnish with fresh basil leaves.
HEARTY PEA AND BACON SOUP
Ingredients:
5 slices bacon (chopped)
1 onion (chopped)
1 carrot (chopped)
2 celery stalks (chopped)
1 pound green split peas
1 quart chicken stock
1 bay leaf
1 pound ham, diced small
Directions:
In a large pot cook bacon along with onions, carrots and celery until bacon is browned and vegetables are tender. Add in split peas and coat with bacon mixture.
Add in chicken stock and bay leaf and simmer until peas are very tender. Add more stock if the peas become to dry. When peas are very tender, puree in blender. Add stock again to adjust consistency. Add in diced ham and simmer for 5 minutes.
Season with salt and pepper to taste before serving.
Related Articles:
Soup’s On: Spectacular Fall Soup Recipes