Black Friday Turkey Soup

Only slightly better than settling in for a fabulous meal
at Hudson North, a pop-up, Farm-to-Tavern restaurant by the same team behind the widely popular Cypress Street Pint and Plate in Midtown, is a delicious recipe using leftover turkey in a soup! Touting a menu packed with bar snacks, raw seafood and local meats not to mention an impressive list of craft beer, Hudson North is a treat, and like most treats, it won’t last long. When The Grape left its space in Atlantic Station, Hudson North temporarily moved in — but only through December 31, so don’t miss out! Find the full menu on Hudson North’s Facebook page.

In the meantime, Executive Chef B.H. Hibbs has whipped up a recipe that perfectly complements the season as well as our “This Soup’s for You” feature in the magazine this month.

Chef B’s Black Friday Turkey Soup

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 more stalk, minced
2 bay leaves
3 cups dark turkey meat
2 garlic cloves, smashed
2 tablespoons olive oil
1 pinch chili flakes
1 carrot, minced
1 stalk celery, minced
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage leaves
Lemon zest (for garnish)
Fresh parsley (for garnish)

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stockpot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheesecloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly, and add minced carrots, celery, chili flakes, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.  Garnish with fresh lemon zest and parsley.