But, don't you usually say to yourself, or aloud, that you should cook turkey more than once a year? You probably can still buy a whole frozen turkey and cook a week or two from now. Or just pick up a whole fresh turkey breast, roast it and thaw some of that delicious stock. Then make this soup.
I've been trying for years to make a decent soup with turkey leftovers after Thanksgiving. Some have been good, maybe even a little better than that. But none have ever been excellent until I accidentally hit on this one last night. It's right in line with my frequent advice to rely on fresh herbs, but also is very, very east to make. I didn't realize how easy until I just wrote it down now. So, give it a try, or file it away for next year.
Rich Turkey Soup with Sherry
1/2 a large onion, chopped finely
3 medium carrots, in 1/8" sliced rounds
4 medium garlic cloves, lightly smashed and skins removed
2 quarts rich brown turkey stock
4 sprigs fresh thyme
4 sprigs fresh, or 1.5 teaspoons dried tarragon
1/3 cup dry sherry, such as Amontillado or Fino - do NOT use "cooking sherry" from the grocery store - you'll poison your palate and be scarred for life.
- Saute onion, carrot and garlic until slightly softened. Season lightly with kosher salt and fresh ground pepper.
- Add stock and herbs, bring to a boil.
- Reduce heat, check seasoning and simmer 15 minutes.
- Add sherry and simmer 2-3 minutes.