Christmas Dinner Soup - Modified
January 15, 2015
"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!"
- 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
Preheat oven to 190C.
Roll the stuffing into 24 balls & cook in the oven for approximately 20 min (until golden brown). Remove & set aside.
While the stuffing balls are cooking, soak the dried cranberries in boiling water for 15 min. Drain & set aside.
Melt the butter in a pan. Add the leek, celery & onion. Cook for 5 min or until soft.
Add the stock, bay leaf & thyme. Cover & simmer for 20 min until the veggies are tender. Remove the herbs & discard.
Use a hand-held blender or food processor to blend the stock mixture until smooth.
Return the blended mixture to the pan. Add the cream, turkey & cranberries. Season w/salt & pepper to your taste preferences.
Reheat GENTLY for 10 min (stirring occasionally).
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