Post-Thanksgiving Soup

Name: Post-Thanksgiving Soup
Ingredients: 4½ cups (1.25 l) Roasted Bird Broth; 2 carrots, peeled and thinly sliced; 3 leeks, white part only, thinly sliced; 2 tablespoons julienned fresh ginger; 1 cup (250 ml) diced cooked turkey; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon kosher salt; Freshly ground black pepper; ¼ cup finely shredded mint leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Use the Roasted Bird Broth made from the carcass and any leftover turkey meat (remove the skin and any visible fat) in this soup or use just the vegetables here. The ginger, lemon, and mint combination gives this soup a light fresh taste.

Ingredients

4½ cups (1.25 l) Roasted Bird Broth
2 carrots, peeled and thinly sliced

Soup
Gluten-free

Method

Place the broth in a large saucepan, add the carrots, and bring to a boil. Cover, reduce the heat, and simmer for 5 minutes, then add the leeks and ginger. Cover and continue to cook until the vegetables are just tender, about another 5 minutes.
Add the turkey and lemon juice. Season with the salt and pepper, and simmer until the turkey is heated through, about