Turkey Soup
(Recipe courtesy Benjamin Steak House)
(Serves 6-8)
FOR BROTH:
2 quarts chicken broth
1 large onion, quartered
4 carrots, quartered
4 whole celery stalks
1 whole garlic clove
1 cup of brandy
Add chicken broth, onion, carrots, celery, and garlic into a large pot and cover. Bring to a boil, then add brandy. Simmer covered about 1½ hours over low heat. Strain the broth through a fine sieve into a bowl, and discard any solids. (The broth can be prepared up to two days in advance and stored in the refrigerator.)
FOR SOUP:
2 Tbsp olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and quartered
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 cup trimmed green beans, cut into
1-inch pieces
3 cups shredded or cubed turkey meat
In a large pot, heat olive oil and garlic cloves until lightly browned, about 1 minute. Add onion, carrot, celery, and sweet potatoes. Sauté over medium-low heat until soft, about eight minutes. Add the broth and bring to a simmer. While simmering, add green beans and turkey to the soup. Simmer for about five more minutes, until sweet potatoes are tender.
