I had 4 small, grumpy looking turnips in the refrigerator and thought it would be best to do something with them today. How right I was because when I peeled and diced them, they had a sort of woody texture that was not attractive but okay for refrigerator soup.
You can make soup with just about any left over meats by boiling to tenderize and extract the meaty juices, then adding vegetables. I had some leftover chicken with a little sauce from the cassoulet I made the other day. This is the kind of recycling I’d like to see my children employ because it makes good economic sense, especially when you are just starting out in life. But oh no, not them because while they would eat this, it just wouldn’t occur to them that they could make a satisfying 2nd meal from the first. Blameless, I blame it on their father 😀
I also had about 4 tablespoons of leftover peas and carrots that I added to the soup at the end.
Knob of butter
2 leeks, halved vertically and sliced
3-4 cooked, meaty chicken pieces
2 fresh bay leaves
1 sprig thyme
4 small turnips, diced
4 small carrots, diced
Any likely looking leftover cooked vegetables
Salt and pepper
Sweat the leeks in the butter until they are soft, add the chicken pieces, bay leaves, thyme and cover with water, about 2 inches above the ingredients. Bring to a boil and simmer until the meat begins to separate from the bone. Remove the chicken pieces, bone and set the meat aside.
Add the turnips and carrots, bring to a boil and simmer for about 15 minutes. Add the reserved chicken, any leftover vegetables, then season with salt and pepper to taste.