Monday, December 17, 2012

Turkey vegetable soup with roasted garlic

Thanksgiving turkey's gone, but we still had some rich stock made from the bones languishing in the fridge. So we made a quick, flavorful soup for the last bit.

All it took was eight thumb-sized cloves of roasted garlic, some frozen peas, fresh carrots, spices, turkey stock and voila--a healthy, hearty soup.

Ready in less than 30 minutes, too. Make your own version and see what you can do with leftovers from the holidays!



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1 comment:

  1. TomSDecember 17, 2012 at 6:54 PM

    {smile} Plus some mushrooms.

    The garlic was coated with olive oil, then oven roasted at 350 for 20-25 minutes. When done it was a soft, spreadable texture. Those were mashed and mixed with the simmering stock along with finely sliced carrots. The stock cooked for about ten minutes while I prepped some mushrooms and soaked the peas in water to help defrost them a bit. Added sage, thyme, black pepper and a dash of red pepper, plus a teaspoon of cider vinegar for "brightness". About 8-10 minutes before serving, I added the mushroom slices and peas. I might have added celery too, for some palates.

    Yummy in any case. Five cups served two hungry diners.

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