ASSORTED COOKED VEGGIES
Level 2
Thanksgiving Cream Soup
If your Thanksgiving guests picked the turkey clean, but left you with turkey stock and six containers of uneaten assorted veggies, you’ll love this recipe. Thanksgiving Cream Soup comes in green and orange, depending on what veggies you've got available.
2 Tbsp. butter
(any quantity) leeks or green onions, sliced at an angle
(any quantity) once roasted carrots
(any quantity) once cooked winter squash
(any quantity) leftover turkey stock
(equal parts) chicken broth and miso* (optional)
2 Tbsp. sage, finely chopped
2 tsp. hot chili pepper
4 tsp. garlic or ginger
green onions, chopped
cilantro or parsley, stems removed
*an instant broth made from soybean paste and water found in the Oriental section of specialty supermarkets, and is available in white, brown or red
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Sauté fresh leeks or green onions in 2 tablespoons butter.
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Add leftover Thanksgiving veggies (such as roasted carrots and cooked winter squash) and cover with leftover turkey stock, chicken broth or miso.
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Season with finely chopped fresh sage, hot chili pepper, garlic or ginger.
Finely purée in a food processor or leave chunky. -
Garnish with coarsely chopped green onions, cilantro or parsley. Serve immediately.
