This leftover turkey soup targets all of those odds ‘n’ ends ingredients laying around the kitchen the day after Thanksgiving and aims to use up as many as possible–even that half loaf of bread your aunt brought over that’s now gone stale. Kale is our preferred green, but feels free to swap it out for spinach, escarole, or collard greens. The flour adds a bit of body to the soup broth, but if needed it can be omitted for a gluten-free diet.
INGREDIENTS
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- ½ cup sliced carrot rounds
- ½ teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups cubed potato (1½-inch pieces)
- 4 cups Bare Bones Organic Turkey Bone Broth
- 2 cups water
- 2 cups chopped kale, packed
- 2 cups diced cooked turkey, white or dark meat
- 1 bouquet of herbs—we use 3 sage leaves, 2 thyme sprigs, and 1 rosemary sprig), tied with kitchen twine
- 2 bay leaves
For the herb croutons
- 2 cups cubed bread
- 2 tablespoons melted butter
- 1 tablespoon minced fresh herbs (sage, thyme, rosemary)
DIRECTIONS
Make the soup
Heat a stock pot over high heat. Add olive oil, onion, carrot, and salt. Sauté, stirring occasionally, until onions are translucent. Add butter and stir. When butter is just melted, add flour and stir thoroughly to combine. Add potato, turkey bone broth, water, kale, and turkey. Gently place herb bouquet and bay leaves in the broth of the soup. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the potatoes are very tender.
Bake the croutons
While the soup is simmering, preheat the oven to 375ºF. In a large mixing bowl, add cubed bread, melted butter, and herbs. Mix with a spoon until evenly coated, then spread over a 13” by 9” rimmed baking sheet in a single layer. Bake for 25–30 minutes or until deep golden brown.
Finish and serve
Remove soup from heat, uncover and carefully remove the herb bouquet and bay leaves. Season with salt and pepper to taste. Ladle into bowls and top with croutons and freshly ground black pepper.
