Turkey and Left-Overs Bisque

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Serves 4-6

If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.

BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh sage
1 bay leaf

SOUP
1 tablespoon butter or olive oil
1 yellow onion, diced
2 cups chopped left-over turkey
1 quart turkey or chicken broth
1/2 cup left-over mashed potatoes or stuffing
Salt and pepper, to taste
1/3 cup left-over cranberry sauce (for garnish)
Thyme leaves (for garnish)

Wrap the herbs in kitchen twine to make a little bouquet.

Heat the butter in a soup pot over medium heat. Add the onion and saute until translucent, about 3 minutes. Add the chopped turkey and saute another minute.

Add the broth and bouquet garni. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes.

Remove the bouquet and place the soup into a blender. Add the mashed potatoes and puree until smooth.

Add salt and pepper, to taste. Ladle into shallow bowls and dollop each with at least a tablespoon of the cranberry sauce.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.