Here's a recipe perfect for this time of the year, when not only does soup hit the spot, but you have lots of leftover turkey from Thanksgiving -- and it fits right in with the Super Souper Challenge one-off event hosted by Tami at Running With Tweezers, too!
This soup, originally from the Jubilante Restaurant in Renton, Washington, by way of the Los Angeles Times a few years back, has a delicious creamy turkeyness, with an unexpected hint of lemon and bay. And it's even better with the last of Grandma's famous rolls.
Creamy Turkey Rice Soup
2 tablespoons butter
1 large yellow onion, diced
1 tablespoon garlic, minced
1 cup jasmine rice
2 cups diced or shredded roasted turkey
zest and juice of 1 lemon
1 teaspoon fresh thyme, minced
3 bay leaves
1 quart turkey or chicken broth
3 cups half-and-half
salt and pepper
Melt the butter in a 5-quart pan over medium heat. Add the onion and garlic, and cook until the onion is softened, 3 to 4 minutes. Add the rice, turkey, lemon zest and juice, thyme, and bay leaves, and stir for about 30 seconds. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 15 minutes. Add the half-and-half and bring back to a simmer, over low heat. Add salt and pepper to taste, and remove the bay leaves.
Makes 8-10 servings. Total preparation time, about 30 minutes if the turkey is already shredded.
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