Thanksgiving Afterglow Turkey Soup
Prep Time: 60 mins | Servings: 8 (with lots of leftovers)
There is no holiday I love more than Thanksgiving. It's message is so simple but so powerful. Gratitude is life changing but somehow it is difficult for us to remember to be grateful every day. Today I had friends over to honor the Soup Sunday tradition and celebrate the kick off of the festive season. Soup on the stove, family fireside, and friends casually hanging with no agenda made for a delightful afternoon. My heart is full.
Everyone has their favorite thing to do with their Thanksgiving leftovers. Mine is a warm and hearty turkey soup to enjoy the weekend following. The addition of saffron to the broth adds a unique and rich flavor. You could also add a little curry or cumin instead of the saffron for more intensity but I kept it simple this particular Sunday. Whichever way you like your turkey soup, its a great way to extend Thankful Thursday into Soup Sunday….
STIR THE POT: “Gratitude can transform common days into thanksgivings, turn routine jobs into joy, and change ordinary opportunities into blessings.” William Athur Ward
INGREDIENTS
8 cups of Thanksgiving Turkey, shredded (from Back 40 Farm, if possible!)
8 quarts of turkey stock. To make the stock: Following your Thanksgiving meal, make the stock by filling your stock pot with water covering your turkey bones. Simmer garlic, onion, thyme, rosemary, carrots & bay leaf over the bird for 2-3 hours) Alternatively buy turkey stock-Pacific Coast Organic is best
1 large Spanish onion
1 tablespoon minced garlic (2 cloves)
6 cups chopped heirloom carrots, diced
2 small heads of cauliflower, diced
4 cups medium-diced celery (10 stalks), diced
3 cups of organic corn
6 tablespoons of fresh thyme
2 teaspoons of saffron
2 bay leaves
1/2 bunch of fresh parsley, diced
Kosher (always) salt and pepper to taste
2 cups of wild rice, rinsed and cooked separately
**Cremini Mushrooms can be a wonderful and earthy addition to this soup-I didn't use them this time.
DIRECTIONS
In a large stockpot on medium heat and saute the onion and garlic with olive oil to coat the bottom of the pan
Add the onions, carrots and celery until translucent but still firm, 8 minutes
While this is cooking, in a separate pot cook 2 cups of wild rice per the directions, usually 1.5 to 1 ratio (water to rice) takes about 15 minutes until rice is al dente
Add the corn and cauliflower and continue to saute until the vegetables have combined flavors, but still crispy
Add the 2 teaspoons of saffron
Add the shredded turkey, drizzle with olive oil and salt and pepper to taste and stir well
Add the cooked rice and continue to saute 2-3 minutes
Once all of the flavors are combined, add the turkey stock, a bunch of thyme sprigs and a few bay leaves and bring to a boil
Lower to a simmer for about 30-45 minutes
Remove bay leaves and thyme sprigs
Garnish with lots of fresh parsley before serving. Enjoy!
