So, it's the day after Thanksgiving and if the hangover from getting 'holiday drunk' isn't bad enough, you're also full and bloated from the amount of sugar, carbs and starches you consumed in 24 hours time. The last thing you want to do is eat, but you've got a pounding headache and nausea that is prohibiting your Black Friday shopping. So what can you eat that is substance enough, but light enough that it won't send you straight back to the food coma you came out of? Soup. Turn leftovers into soup and not only prevent leftovers from sitting in your fridge for weeks after Thanksgiving, but also fill your shopping fuel tank so you can get out with the rest of middle America and hunt down promos and deals that are sure to reappear before Christmas.
2 cups low sodium organic chicken stock
4 cups water
2 cups organic whole wheat pasta (any shape)
1 large yellow onion (sliced thin)
salt and pepper to taste
4 cloves garlic (minced)
5 leaves fresh sage
extra virgin olive oil
1 tablespoon dijon mustard
leftover Thanksgiving turkey
2 tablespoons parmesan
In a soup pot, bring extra virgin olive oil and minced garlic to medium high heat. Add thinly sliced onion, salt and pepper and drop heat to low. Let the onions caramelize for 25-30 minutes until soft and browned. Next, add chicken stock, dijon mustard, and water and increase the heat to bring to a boil. Add whole wheat pasta and cook until just before 'al-dente'. Next, add leftover turkey that you've shredded by hand and tear sage into the soup base. Season to taste with additional salt and pepper. Finally, ladle soup into bowls, top with additional sage and parmesan sprinkle. Enjoy.
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