Since Turkey Day is right around the corner, I thought I would share a soup recipe. It's not too precise, but it gives you the foundation to be creative.
Before soup day:
Roast a turkey a day or two before you make the soup. I usually season the turkey with fresh rosemary and thyme and salt and pepper. Part of the seasoning is inserted between the breast and the skin. Enjoy some hot turkey. Place the leftover turkey in the refrigerator. Save any turkey juices and filter and place in metal bowl and put in refrigerator for stock.
On soup day:
Chicken broth (1-2 big boxes depending on how much turkey stock you have)
2 large sweet onions, chopped
1 pound of carrots, diced
1 cup of frozen corn
As much diced, shredded turkey as you want
1 tablespoon dried lavender
Several sprigs of fresh thyme (leaves scraped off and stems discarded)
Salt and pepper to taste
Take turkey stock and scrape off fat from the top of the stock and discard
Place stock in large pot
Pour a box of chicken broth into pot
Toss in diced onions and carrots
Let boil and then lower burner to simmer for about 30 minutes
Toss in lavender and thyme
Toss in turkey
Add more chicken broth, if needed
Simmer for about 15 minutes
Add corn and simmer another 30 minutes
Add salt and pepper to taste
You can also put in rice or egg noodles in this dish or add other veggies or herbs. I am also contemplating making the soup with black eyed peas... The possibilities are endless.