I love turkey dinner, but I don’t much like it the next day.
I like the elements individually reworked into other things, but I do NOT like to recreate the dinner over again.
So this poses a problem. What to do with left over gravy?
Make soup out of it of course!
The Chef was offended by this concept, “but why?” I argued, there is all the same stuff in gravy as there is in soup!
Because I hate to break this to you, but you know when you go to a restaurant and the soup is think and delicious? Well that’s because it is full of flour and butter! There, it’s out of the bag!!
So I don’t feel so bad about the two little teaspoons of flour I put in the gravy! I don’t even like it in there but seems obligatory for holiday meals!
It was time to clear out the fridge.
In the dutch oven:
- a tbsp or two of olive oil
- 1 medium onion cubed
- 1 carrot peeled and cubed
- 2 ribs of celery cubed
Cook those up until they are nice and soft. Then I added a cup of mixed pea soup blend which is green split peas, yellow split peas, red lentils and barely. This item always seems readily available in the bulk section.
Then I added the left over brussels sprouts and bacon, chopped up into small bits.
Stir that in till it is nicely coated and cook for a minute or two.
Then add enough liquid ( water or stock) to cover everything. Turn on high till it boils then turn it down to a simmer.
When it is cooked the peas will have broken down and you will have a nice thick “Pea Soup” .
NOW is when you add the left over gravy. If you put it in too soon all the gravy goodness will be cooked down and you won’t get the same amount of flavour.
There you have it, a lovely heart warming post Thanksgiving ( give your stomach a rest) soup!