Best Day After Easter Soup Recipes

Day-After Turkey Soup image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 Quarts

Number Of Ingredients 14

Carcass of one turkey (about 1½ pounds) without skin
8 cups low-sodium chicken broth
1 head garlic, halved crosswise
2 bay leaves
2 sprigs fresh thyme
2 cups diced skinless turkey meat (white or dark meat)
½ pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen corn kernels
1 large sweet potato, peeled and cut into ½-inch dice
1 cup small dry pasta shape, such as ditalini
¼ cup loosely packed fresh dill sprigs, chopped
½ teaspoon freshly ground black pepper
Kosher salt
Crusty bread for serving

Steps:

1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

Day After Thanksgiving Soup image

Provided by ellie_

Categories Poultry

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons butter or 2 tablespoons margarine
1 cooked turkey carcass, chopped in big pieces in order to fit in the soup pot
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 -3 cloves garlic, crushed
1 pinch dried thyme or 1 pinch subsitute dried sage
6 -12 cups water
3 chicken bouillon cubes (optional for added flavor)
1 tomatoes, chopped (or add 1 six-ounce pan tomato paste or 1 can tomato juice, depending on what is on hand)
turkey gravy (optional)
pan juices (optional)
6 -8 ounces pasta (small shapes or egg noodles) or 1/2 cup uncooked rice
1 stalk celery, sliced
2 carrots, peeled and sliced
1 cup mushroom, sliced (or subsitute another vegetable-green beans is also good)
3 tablespoons parsley, minced
salt and pepper, to taste

Steps:

Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
Reduce heat and simmer for 2-3 hours.
Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
Stir in parsley and salt and pepper.

Nutrition Facts : Calories 175.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.4, Sodium 555.4, Carbohydrate 28.3, Fiber 2.8, Sugar 4.4, Protein 5.3

Easter Soup image

Provided by Lorac

Categories Clear Soup

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg

Steps:

Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and hoseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.

Nutrition Facts : Calories 222.9, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 49.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.4, Protein 1.7