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    Celebrity chef Cat Cora, known for her online cooking show “Chef to the Rescue” and being the first female Iron Chef, gives a great solution for leftover turkey: put it in soup. Soup mixes add moisture to turkey that usually gets dry and petrified when placed in the fridge. Here’s one of her favorite recipes


    4 slices Oscar Mayer Bacon
    3 cups sliced leeks, white and tender green parts (alternatives are scallions or green onions)
    2 garlic cloves, minced
    6 cups low-sodium chicken broth
    1 1/2 pounds boiling potatoes, peeled and quartered
    Salt and white pepper
    1 1/2 cups cooked turkey meat, chopped
    1/2 cup Breakstone’s or Knudsen Sour Cream
    1/3 cup chopped fresh chives or flat-leaf parsley
    Triscuit Rosemary & Olive Oil Crackers, for serving

    Heat a soup pot over medium flame. Toss in bacon and cook till crisp. Remove (drain the oil on a towel) and then add leeks and garlic to the bacon drippings left in the pot. Cook, stirring often, for three minutes. Pour in the chicken broth and add potatoes. Cover the pot, allowing it to simmer till the vegetables are tender (usually takes half an hour). Remove from the heat.

    Puree the soup (with a hand blender or food processer). Return the soup to the heat and fold in the turkey meat. Season, to taste, with salt and pepper. Serve in soup bowls topped with a dollop of sour cream, crumbled bacon and sprinkling of fresh chives or parsley. Serve immediately with crackers.

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