You probably have a turkey soup in your Thanksgiving leftovers repertoire, but this one is worth a try, too. Ginger, lemon juice and mint make it light and bright. The recipe makes use of that freshly made turkey stock you may now have on hand.
We've added some udon noodles for this dinner version; omit them to serve as a first course. And when the turkey is long gone - or if you're going to give this a try before the holiday - remember that chicken broth and cooked chicken may be substituted.
Serve with a mixed-greens salad
Turkey Soup With Ginger, Lemon and Mint
Cut the white parts (only) of the leeks crosswise into 1/4-inch slices (about 3 cups); separate with your fingers and soak them in a bowl of cold water for about 10 minutes, gently swishing once or twice to help dislodge any grit.
Meanwhile, peel the ginger and cut into matchsticks (about 2 tablespoons' worth). Finely chop the mint leaves. Cut the carrots crosswise into 1/4-inch slices (about 1 1/2 cups).
Heat the roasted turkey stock or low-sodium chicken broth in a large saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to medium and cover; cook for 5 minutes, then add the leeks (scooped out of the cold water with your hands or a slotted spoon) and the ginger. Cover and cook for 5 minutes, then add the turkey, lemon juice, udon noodles (breaking them
into pieces), salt and pepper to taste. Cook for 4 to 7 minutes or until the turkey is heated through and the noodles are tender. Taste and adjust seasonings as needed. Add the mint, then divide among individual bowls and serve immediately.
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