A chunky and
satisfying cream soup
This soup is a great
alternative to clam chowder or corn soup. Each spoonful is studded with
flavorful turkey bits and diced Brussels sprouts. Here’s the recipe:
1 large stock pot w/
lid
1 wooden spoon
2 bacon strips, sliced
small
1 ½ - 2 cups leftover
(cooked) turkey meat, deboned and coarsely chopped
1 yellow onion, diced
small
3 garlic cloves,
minced
2 cups Brussels
sprouts, quartered
½ cup celery, chopped
1 -2 large potatoes,
cut into bite-sized pieces
2 cups water
1 cup half-n-half
1 cup whole milk
1 tablespoon flour
Pinch of salt and
black pepper
Cooking and
Directions:
Heat pot on
medium-high heat for 3 minutes. Toss in bacon, celery, garlic, and
onion. Let ingredients sautee until onion turn translucent. Add
turkey meat and cook long enough to render out turkey juices. Pour
in water. Add potatoes. Cover with lid. Let ingredients reach
boiling point then lower heat to medium-low. Allow pot’s ingredients to
simmer for 30 to 40 minutes. Then gradually stir in flour to thicken the
soup. Pour in milk and half-n-half then return lid. Let ingredients
heat through then stir in Brussels sprouts. Let ingredients slowly simmer
for another 15 – 20 minutes so the sprouts can become tender. Serve
hot.
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