From the blog For Love of the Table
2 1/2 to 3 T. unsalted butter
1 small onion (about 5 oz.), cut in 1/4-inch dice (1 cup)
1 carrot, peeled and cut in 1/4-inch dice (2/3 cup)
1 small celery stick, cut in 1/4-inch dice (1/3 cup)
1/2 T. minced fresh thyme
1 1/5 c. diced (1/3- to 1/2-inch) sweet potato
3 1/2 to 4 cups Turkey broth (or more if you prefer a soup with a greater proportion of broth)
3 T. Basmati rice
3 to 4 oz. Brussels sprouts, trimmed, cored and thinly sliced (1 cup sliced)
1 cup diced cooked turkey
In a large saucepan over medium heat, melt butter. Add the onion, carrot, celery and thyme along with a pinch of salt and sweat until very soft (about 15 minutes). Add the sweet potato and cook until hot and beginning to sizzle in the butter.
Add the stock and bring to a boil. Taste and season with salt. Add the rice, return to a simmer, cover and simmer gently for five minutes. Add the sprouts, return to a simmer and cook until the sweet potatoes, rice and sprouts are tender—another 10 minutes or so. Taste and correct the seasoning. Remove from the heat, stir in the turkey and cover and let sit for five minutes to warm the turkey through.
Makes a genrous quart of soup.
Notes:
Turkey broth can be made simply by placing the roast turkey carcass in a stock pot, covering by an inch with cold water and gently simmering until flavorful...two or three hours. You may of course add onions, carrot, celery, etc. as for a traditional stock if you like.
Don't boil the soup after you add the turkey...it will make the turkey hard and chewy...particularly if you are using white meat.
Recipe is easily multiplied.
As published on forloveofthetable.com
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