One of my favorite dishes for after Thanksgiving is this fantastic turkey vegetable soup. I start making the stock the night of Thanksgiving as it stews overnight and the soup the next day. I also do these turkey stock ice cubes for adding flavor to other dishes.
Read MoreI use broccoli stalks in my daily veggie juice. As a result, I'm left with bunches of florets. After gathering enough florets, I make this yummy Creamy Broccoli Curry Soup. It's easy and deelish!
Saute about 1 cup of chopped leeks in 1 tablespoon of butter in a stock pot until softened. Add broccoli florets and vegetable or chicken stock until the florets are just popping up above the stock. Bring to a boil then simmer for 40 minutes or until broccoli is soft. Remove from heat and let sit for 10 minutes. Use an immersion blender to blend completely. Add 1/2 cup heavy cream, 1 teaspoon ground curry, 1/2 teaspoon ground cumin and salt to taste. Return to heat and stir until ingredients and flavors are heated through. Serve!
This year on Thanksgiving I made a large batch of turkey stock with the leftover bird. To make it last, I froze some of it in an ice tray — turkey stock ice cubes! These will be great for making sauces and soups all winter long. Happy Thanksgiving, everyone!
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