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Soupe au Pistou


Soups and Salads


Recipe from Susan Nye's Around the Table




Not your ordinary Turkey Noodle Soup. This traditional Provencal soup is quick and easy to make with leftover turkey.

Number of Servings

Makes about 3 quarts


About 1 1/2 qt. homemade turkey stock
About 1 1/2 c. (14-oz. can) crushed tomatoes
1/4 cup dry white wine
1 bay leaf
1/2 tsp. dried thyme
Pinch chili flakes
4 c. leftover Thanksgiving Oven Roasted Vegetables, cut into bite-sized pieces
About 8 oz. leftover turkey, cut into bite-sized pieces
About 1 1/2 c. (15-oz. can) small white or cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper
2 to 3 oz. angel hair pasta, broken into 1 to 2-inch pieces
5 to 6 oz. fresh baby spinach
Garnish: Pistou (recipe follows) and grated Parmesan cheese

Preparation - Directions

Put the turkey stock, tomatoes, wine, bay leaf, thyme and chili flakes in a soup kettle and season with salt and pepper. Bring soup to a boil over medium-high heat, reduce to low and simmer for 15 minutes.

Remove the soup from the heat and add the leftover vegetables and turkey. Cool to room temperature, cover and refrigerate for several hours or overnight.

About 20 minutes before dinnertime: bring the soup to a boil over medium-high heat, reduce to low and simmer for 10 to 15 minutes.

Raise the heat to medium-high, stir in the angel hair pasta and spinach and cook until the pasta is al dente, 2 to 3 minutes. Add salt and pepper to taste. Serve the soup topped with a spoonful of pistou and a sprinkle of Parmesan cheese.

Note: Soupe au Pistou traditionally has green beans. If you’d like to add them, simply trim and chop a handful of green beans (about 4 oz.). Toss the beans with a little olive oil and apple cider vinegar, season with salt, pepper and a pinch of thyme and roast at 375 degrees for about 20 minutes.

3 cloves garlic
1 c. fresh basil
1 c. fresh flat leaf parsley
About 1/3 c. extra virgin olive oil
Kosher salt and freshly ground pepper

Put the garlic cloves, basil and parsley in a small food processor, pulse to chop and combine. Slowly add the olive oil and process until you have a thick, deep green sauce. Season with salt and pepper to taste.

Turkey Stock
Makes about 3 1/2 quarts
If you have a very large turkey and a very large pot you can make even more.

Leftover bones of 1 whole turkey
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 tsp. dried thyme
2 tsp. salt
1/2 tsp. freshly ground pepper
4 qt. water

Put turkey bones, vegetables, bay leaf, thyme, salt, pepper and water in large soup pot. Bring to a boil over medium high heat. Skim the foam as it collects on the surface. Reduce heat and simmer for 2 to 3 hours.

While the stock is simmering, relax and read a book, make your to-do lists for Christmas or clear away any remaining mess from Thanksgiving.

Cool the stock completely. Remove the turkey bones and vegetables from the pot and discard. Skim excess fat from the top of the stock by adding several ice cubes to the pot. The fat will harden and adhere to the ice cubes. (If the stock is hot, this trick will not work. The ice will just melt and dilute your stock.) Remove the ice and the fat with a large slotted spoon or skimmer.

Strain the stock through a fine-mesh sieve and store in the refrigerator or freezer.

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