Leftover Recipe

HIS: Leftovers are one of the best things about Thanksgiving.  Most of the time, leftovers can just be leftovers, heated up or not. And a cold turkey sandwich with a dab of cranberry sauce can be nice at midnight, or anytime over the Thanksgiving weekend.  But rather than eating the same things all over again or maybe it’s just more so a culinary challenge to ourselves, it’s our tradition to try to come up with creative ways to make the leftovers into something different.  And given that I’ve spent the past two Thanksgivings with the GF’s family, I was under some pressure to come up with something good to impress.

The nicer slabs of turkey are always saved for that second meal or a sandwich, but what are you going to do with that carcass and the scrappy bits of meat that aren’t sandwich-worthy? Soup comes to mind. A hearty minestrone wouldn’t go amiss, with white beans and chard, perhaps. Or you might rustle up a little turkey risotto.  But what I came up with was a soup that is something a bit lighter yet still packed with flavors – a pallet refresher from the previous night’s overindulgence.  I made it two years ago and it became such a crowd pleaser and that I decided to make it again this year but with a Mexican/Latin American twist.  Though it’s not quite 100% authentic, but it’s nonetheless a tasty version of the Sopa de Lima.

STEP ONE: To make this, it’s quite simple actually.  Simmer a pot of Turkey broth (use the meatiest carcass parts) with your favorite vegetables – carrots, celery, yellow onions and etc.  For the best flavors, throw in a few more halves of onions to get that aromatic rich taste.  Season the broth with teaspoons of sea salt, white pepper and red peppers to give it a kick.  And if you are like me and like leafy greens in your soups, give the Napa Cabbage a try.  It is the best in absorbing the essence of the soup, punching in the best flavors when biting into it.

Vegetables are essential to an aromatic rich Turkey broth

STEP TWO: Ensemble dices of avacado in your serving bowl then ladle in the turkey vegetable broth.  Top it off with some minced scallions and a light squeeze of lime juice.

Avacado then the broth

For presentation, pile some fried tortilla strips and cilantro at the center and pile high (rule of thumb, for presentation, always build up).  And voila!, you now have an aromatic and tasty bowl of turkey sopa de lima ready to serve.  Now, sit back and enjoy.

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