Leftover Bird Soup

Leftover Bird Soup

A bit late, but hey, it works with birds other than turkey — hell, the pictured soup is made with duck, and was super simple to put together. It’s a flexible base for a cream soup that responds well to ingredients getting swapped in and out. As is obvious, duck makes it a bit fatty, but a quick stir distributes the deliciousness. The soup was much enjoyed by all in the house; though there were leftovers, I made a crapton of soup, and even so they disappeared within a couple of days. It goes well with crusty bread or fresh biscuits to liven up its leftovers-soup nature.

Leftover Bird Soup

1 Tbsp. butter*
2 Tbsp. oil*
1 large onion, chopped
1 carrot, diced
2 stalks celery, diced
3 cloves garlic, minced or grated
2 bay leaves
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, chopped
3 Tbsp. flour
4 c. chicken stock
1 lb. gold potatoes, cut in a 1/2″ dice
1 c. heavy cream
leftovers from 1 roasted bird, carcass picked clean and meat shredded or diced
salt and pepper to taste

Heat the oil and butter in a large, heavy pot over medium heat. When the butter is foamed out, add the onion, carrot and celery. Cook over medium heat until the veggies are tender, about 10 minutes — just sweat them, don’t let them color. Add in the garlic when they’re about done to get it nice and toasty, and let it cook for a minute or two. Add the herbs and stir. Sprinkle the flour over the veggies and fat, stirring until it forms a coating. Add in the chicken stock and stir well. Bring to a boil and then drop to a simmer, letting it go while you dice the potatoes; add those in and cook until just tender, about 20 minutes. Stir in the meat and cream and taste for seasoning. Bring it just back to a simmer so the meat warms through and serve!

* Listen, if you made a duck, use the duck fat or I will cry. REAL TEARS, people.


~ by iliadawry on 2 January 2013.

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