This was a new soup two years ago when I developed the recipes for the cookbook; it’s such an obvious one in my estimation. (I can’t believe it only occurred to me the second year of soup club!) Basically, it’s all of my favorite festive flavors crammed into one big brothy bowl. It is engineered as a kind of Turkey Day detox, all of the flavors of the feast but without the lethargic after-effects of eating my face off. It also works quite well as a Thanksgiving leftover receptacle, I discovered, in the kind of use-it-up huff I find myself in every year after the holiday is over; this is how I came to stir turkey, green beans and even stuffing into this brew and it warmed me from head to toe.
- Top with chopped roasted hazelnuts
- Stir in leftover shredded or cubed roasted turkey (or any leftovers you have, for that matter, like I said before)
- Serve with cheese toast of any kind – cheddar would be amazing, though so would Gouda, Comte, Gruyere, goat…
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.