CHRISTMAS DINNER SOUP - MODIFIED BY TWISSIS
This recipe from the New Covent Garden Food Co new book "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 amt of stuffing & turkey. It also features the stuffing as meatballs for another twist. I saw it in the IcelandAir magazine on the plane as we were flying home from the US a few dys ago & was impatient to share it w/you. I hope you enjoy it as much as we do.
Provided by twissis
Categories Poultry
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 190°C.
- Roll the stuffing into 24 balls & cook in the oven for approx 20 min, till 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 till softened.
- Add the stock, bay leaf & thyme. Cover & simmer for 20 min till the veggies are tender. Remove the herbs & discard.
- Use your stick blender or food processor to blend the stock mixture till 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 occ.
- To Serve: Place 3-4 stuffing "meatballs" in ea of 6-8 soup bowls, ladle the soup over them & serve immediately.
- NOTE: Try not to omit the dried cranberries as they really add such a flavor dimension to this soup. I actually added more than the recipe suggested & was glad I did.
Nutrition Facts : Calories 371.4, Fat 18.6, SaturatedFat 7.7, Cholesterol 79.2, Sodium 632.2, Carbohydrate 23.9, Fiber 2.7, Sugar 4.8, Protein 26
CHRISTMAS SOUP
Steps:
- Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
- Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
- Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.
CHRISTMAS TORTELLINI SOUP
To warm up, try this recipe for a delicious Christmas soup. It is so easy to make and will make be a hit with friends and family.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.
Nutrition Facts :
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