Also known as: Another Leftover Recipe.
Last night I decided to use up the rest of the turkey and make a sandwich with the remaining cranberry sauce and a few slices of brie. Oh boy, was that a good decision!
And because this was dinner. And because its supposed to be winterish time. And because we live in Hawaii and it doesn’t really get THAT winterish here .. I decided to make a soup anyway. This is probably one of the more simple soups to make with not too many ingredients. Basically you need a couple of onions (sliced), a clove of garlic (minced), a bit of thyme, rosemary, salt, pepper and some olive oil. You can add some sugar if you want to help with the caramelization of the onions or you can wait it out and let’em brown up on their own.
Throw the sliced onions in a pot with some olive oil. Let them caramelize (not too high or instead of caramelizing, they’ll burn). Add the garlic, thyme and rosemary and cook until it all gets pretty.
Then you add the good stuff (in the form of 1/3 cup of white wine) and deglaze the pot. Stir it around and get the flavorful brown stuff mixed in.
A couple of cans of beef stock can go in after deglazing with the wine. And now you can pour yourself a glass of wine.
Because you only used 1/3 of a cup of the stuff and someone needs to drink it!
After the soup has reduced a bit, pour into an oven safe bowl. Top with one of those rolls/biscuit/bread you had in the fridge that didn’t get eaten up during thanksgiving and some gruyere, swiss, gouda or even fontina (yummy melty cheese). Throw the bowl (not literally) into the oven under the broiler and cook until the cheese has melted and browned.
Hopefully you can read my mind and already had some parsley on hand and you chopped some up (because it makes your food look pretty). Sprinkle the parsley on top of the soup and serve.
Serve the soup with the turkey sandwich that started you on this soup making escapade. I chopped up the turkey and added 1/4 cup of light mayonnaise with a few leaves of chopped basil, salt and pepper and maybe a tiny squeeze of lemon. Layer it onto any type of bread with a few slices of brie.
I know you keep a wedge/wheel of brie in the fridge. Well, I do.
Then smear some leftover cranberry sauce on that baby and top it with the other slice of bread. Best leftover turkey sandwich. I promise.
But don’t take my word for it.