Turkey, Cranberry, & Wild Rice

This is an interesting soup to me, as this is one of the first times I've followed my own recipe to make a soup. Originally, I made this soup two years ago after Thanksgiving. I forgot to take pictures while I was making it, so I was unable to post the recipe. After last Thanksgiving, I decided to make it again, and pulled out the recipe.

I came up with this soup as a means to use up leftovers from Thanksgiving, but in a way where it didn't feel like eating the same meal again. I used the turkey breast with left over cranberry jelly, and whole cranberries. I started with a seasoned roux then added cranberry directly to it for the base. From there I made a cream based broth with herbs and vegetables. Separately I made wild rice, and finished the soup with the rice on pick up.

This is a great soup to make even if it's not Thanksgiving. As always, you can modify this soup in a number of ways. The main parts are the turkey, the cranberries, and wild rice. The celery root is an amazing ingredient in this, but you can always change up the vegetables.

To garnish this soup I used pickled red onions.

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Ingredients

Soup

• turkey stock* 4 qts

• yellow onion, julienned 3 ea

• garlic cloves, minced 8 ea

• celeriac (celery root), cubed 1 ea large

• cranberries, fresh 1 cup

• maple syrup 1/2 cup

• turkey, cubed 3 lbs

• Avenue Spice 1 T

• heavy cream 1 cup

• Dijon mustard 1 T

• butter 8 oz

• flour 2 cup

• crushed red pepper 1 tsp

• cranberry jelly 4 oz

• rosemary, fresh, chopped 1 tsp

• thyme, fresh, chopped 1 tsp

• salt and pepper in to taste

Rice

• wild rice 2 cups

• stock 5 cups

• Avenue Spice 1 T

• garlic cloves, chopped 6 ea

*the first time I made this, I had made turkey stock for this soup, feel free to substitute chicken stock

Garnish

pickled red onions, parsley

Method of Procedure

1. Cook your wild rice in a rice cooker or with a pot, by sauteing your garlic then adding stock, Avenue Spice, and then your rinsed rice. Cover and cook until done, season to taste.

2. Start the soup by melting your butter and sauteing your onions, garlic, crushed red pepper and fresh cranberries until softened.

3. Add your flour and cook while stirring for about 15 minutes to form and cook the roux.

4. Then put your celery root, turkey, and cranberry jelly into the pot and continue to cook and stir, until everything has been mixed thoroughly.

5. Add your mustard, cream, stock, herbs and spices, and maple syrup, then bring to a simmer.

6. Cook for around 1 hour until vegetables are tender. Season to taste.

7. To pick up, add rice to a sauce pot, add your soup, then heat. Season to taste.