After the Thanksgiving feast, try this easy, comforting soup with some of the leftover turkey. It appeals to all ages, so if you have a house full of holiday guests, this is a real winner. Of course, you don’t have to wait until you have leftovers to make this soup; you can grill or braise a turkey breast specifically for this dish or buy cooked turkey. I also like to make his soup with drumsticks, since the rich dark meat makes a very flavorful soup. To use drumsticks, simply poach them in lightly salted water 50 minutes to 1 hour, then reserve the cooking liquid to use as broth for the soup.
Makes 2 1/2 to 3 Quarts Soup; Serves 6 to 8
3 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, chopped
6 ribs celery, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 garlic cloves, minced
1/4 cup all-purpose flour
8 cups turkey or chicken broth
4 cups shredded cooked turkey
4 bay leaves
1 tablespoon dried marjoram
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups small pasta (bow ties or short egg noodles)
2 tablespoons chopped fresh marjoram or 2 teaspoons dried marjoram
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1. Heat the butter and olive oil in a large saucepan over medium-low heat. Add the onion and cook 15 minutes or until softened, stirring occasionally. Add the celery, carrots, and parsnips and cook 10 minutes longer or until softened, stirring occasionally. Add the garlic and cook 2 to 3 minutes more, stirring constantly.
2. Sprinkle the flour over the cooked vegetables. Cook 3 to 4 minutes, stirring constantly while scraping up the flavorful bits on the bottom of hte pan.
3. Slowly add the broth and stir to mix thoroughly. Add the turkey, bay leaves, dried marjoram, salt, and pepper. Reduce the heat and simmer 1 hour, uncovered, stirring occasionally.
4. Add the pasta, fresh marjoram, and sage and stir to mix throroughly. Simmer 15 minutes longer, striring occasionally, until the pasta is al dente. Discard the bay leaves and serve immediately.