Christmas Dinner Soup - Modified

6
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"This recipe from the New Covent Garden Food Co "Soup for all Seasons" is a twist on traditional turkey leftovers. It stars your leftovers in a lightly creamed soup that I modified to be a bit more hearty than the original by increasing the amount of stuffing & turkey. It also features the stuffing as meatballs for 2nd twist. I saw it in the IcelandAir magazine on the plane as we were flying back to Iceland from the US. NOTE: Try not to omit the dried cranberries as they add such a flavor dimension to the soup. I added more than the recipe suggested & was glad I did. Enjoy!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (316.8 g)
  • Calories 504.6
  • Total Fat - 34.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 94 mg
  • Sodium - 2036.2 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.5 g
  • Protein - 25.6 g
  • Calcium - 59.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 190C.

Step 2

Roll the stuffing into 24 balls & cook in the oven for approximately 20 min (until golden brown). Remove & set aside.

Step 3

While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min. Drain & set aside.

Step 4

Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or until soft.

Step 5

Add the stock, bay leaf & thyme. Cover & simmer for 20 min until the veggies are tender. Remove the herbs & discard.

Step 6

Use a hand-held blender or food processor to blend the stock mixture until smooth.

Step 7

Return the blended mixture to the pan. Add the cream, turkey & cranberries. Season w/salt & pepper to your taste preferences.

Step 8

Reheat GENTLY for 10 min (stirring occasionally).

Step 9

To Serve: Place 3-4 stuffing "meatballs" in each soup bowl, ladle the soup over them & serve immediately.

Tips & Variations


  • Hand-held immersion blender if not using food processor

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