“Leftover” Turkey Pot Pie Soup
1 1/2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium carrots, chopped
4 medium baking potatoes, peeled and chopped (fingerling potatoes may be substituted)
6 sprigs fresh thyme, leaves removed from stem
1 1/2 cups dry white wine
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
5 cups chicken (or turkey) stock
1 leftover turkey carcass
1 cup heavy cream
1 10-12 oz bag frozen soy beans (green peas may be substituted)
4 cups turkey, pulled or chopped
Heat a soup pot to a medium-low heat. Add the olive oil and onions. Sautee the onions until they become translucent. Add garlic, sautee for two minutes, being careful not to let it burn. Add carrots, potatoes, salt, pepper, paprika and thyme. Increase the heat to medium. Sautee the vegetables until the potatoes begin to brown, about 10 minutes. Add the wine and deglaze the pot by scraping the bottom to release all of the brown bits. Add the chicken stock and turkey carcass. Reduce heat to low and cover. Simmer for 20 minutes. Remove the carcass and set aside. Any meat remaining on the carcass may be removed and reserved.
In a separate bowl, place 1 cup of the soup broth. Let cool slightly. Temper the cream by slowly stirring the cream into the bowl of broth. Then pour mixture back into the soup pot. Add the chopped turkey (and any extra meat from the carcass). Add the soy beans and let the soup simmer for another 10 minutes. Serve with Mom’s Cornbread. Makes 10-12 servings.
