This soup features the flavors of Thanksgiving. It contains the same ingredients you'll have on hand the day after the big meal. If you have turkey broth available, all the better. If not, you can make some by cooking the roasted turkey carcass in water with carrots, celery and onions for about 1 1/2 hours. Or you can buy the turkey broths that are showing up in supermarkets and specialty grocers. Alternatively, chicken broth is just fine.
Roasted white meat turkey is lean, so I've thickened this soup slightly with a butter-and-flour mixture. It's just enough to add substance to the broth and to bestow the magic of butter.
The recipe calls for 6 ounces of cooked turkey. If you don't have any around, you can buy turkey tenderloins and cook them just for the soup. Brown them in a saute pan with a little olive oil, salt and pepper. Transfer to the oven and roast at 375 degrees until they reach an internal temperature of 165 degrees. To serve this soup as a main course, double the amount of turkey.
Use this recipe as a blueprint. The soup could just as easily be spiced up with your favorite flavor booster such as curry powder, cumin or a little chili powder. Cilantro could replace the parsley, and a little lemon juice could add a Middle Eastern element.
Make Ahead: The soup can be refrigerated for up to 3 days.
Yield: Makes a scant 8 cups (about 8 servings)
- 1 tablespoon olive oil
- 1 medium onion, finely diced (1 cup)
- 1 large parsnip, peeled and cut into 1/4-inch dice (1 cup)
- 2 medium carrots, peeled and cut into 1/4-inch dice (1 cup)
- 2 medium ribs celery, peeled and cut into 1/4-inch dice (1 cup)
- 5 cups homemade or no-salt-added turkey or chicken broth (see headnote)
- 2 teaspoons fines herbes or a mix of dried herbs of your choice, such as chives, parsley, thyme and tarragon
- 3/4 cup uncooked wild rice
- Freshly ground black pepper
- 6 ounces roasted, skinless turkey, cut into 1/2-inch cubes (about 1 1/2 cups)
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons flour
- 2 tablespoons chopped, fresh parsley or chives
Heat the oil in a 4-quart soup pot over medium heat. Add the onion and a pinch of salt; cook, stirring, for 3 to 4 minutes, until the onion starts to soften. Add the parsnip, carrots and celery to the pot. Cook, stirring, for about 5 minutes. The vegetables should soften but brown only lightly; adjust the heat as necessary. Pour in the broth. Add the dried herbs, wild rice and salt and pepper to taste. Stir to combine. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low or low to maintain a low boil. Cook for 50 to 60 minutes, stirring occasionally, until the wild rice is tender.
Uncover and stir in the turkey. Taste, and adjust the seasoning as needed. Cook uncovered for 10 minutes to thoroughly heat the turkey.
Combine the butter and flour in a small bowl to form a paste. Add the paste in pea-size bits to the soup, whisking to combine as the butter melts. Remove from the heat; stir in the parsley or chives.
Serve hot; or cool, cover and refrigerate for up to 3 days. The soup will thicken when chilled. Add water or broth as needed to thin to the desired consistency when reheating.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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