By the time Sunday rolled around this week, neither of us felt much like cooking - or eating for that matter. An enormous Thanksgiving faded into an amazingly pigged-out weekend at Old Field Farm in Cornwallville, NY (more to come about that later this week!) and by the end of the weekend we were exhausted, cooked out, and had pork fat coming out of our pores (again, more to come!).
Luckily we didn't have to do much to make an deliciously light and easy meal with our Thanksgiving leftovers. We had made a rich stock from the holiday's gorgeous Violet Hill turkey and more than enough meat leftover so with a few just a few carrots, onions, and potatoes we put together a wonderful turkey soup in about 20 minutes. We flopped down on the couch, bowls in laps, and didn't budge for the rest of the night.
Easiest Turkey Soup
+ 6 cups turkey stock
+ 1 lb cooked turkey meat, cut up or shredded, or more depending on how much you have and how meaty you want the soup
+ 6 carrots, cut into ½” chunks
+ 2 onions, cut into ½” chunks
+ 2 tbs ground black pepper
+ 2 tbs ground black pepper
+ ½ lbs of potatoes, cut into ½” chunks
1. Saute the onions in a large pot until they start to turn translucent. Add carrots, and saute for another 5 minutes.
2. Add stock, pepper and potatoes, simmering until the potatoes are soft - about 10-15 minutes.
3. Add turkey meat and simmer for 5 minutes more. Serve!
Serves 4 and then some!
