Creamy Turkey Soup

Still using up stuff before it spoils.  Today's goal was roughly one cup of heavy cream.  The only legumes I had left was a little over half a cup of dry chickpeas, and I considered making a vegetarian soup with that.  Then I remembered the turkey bones in the freezer, some of which had nearly a serving of meat on them.  Oh, and the 5-pound bag of potatoes that I keep forgetting I need to chip away at.  Actually, the only ingredient I bought was the carrots, and that was because none of the ones in the pond are ready to pull.  That made the cost of this soup a whopping 56¢ on the day.

Aside from that, this is a basic main-course soup: broth, veggies, something carb, something protein, and a thickener.  You don't have to make any of it from scratch if you don't want to, just assemble and simmer for half an hour.  I had it with a side of bread slathered with mascarpone and fig mustard.

*1 qt chicken stock (or low-sodium broth)
*2 C chopped turkey meat
*2/3 C dry garbanzo or 1 15 oz can, drained
*1 lb russet potatoes, 1/2" dice (peeling optional)
*1/2 C diced onion
*1/2 C diced celery
1 lb carrots, peeled and sliced
*1/4 tsp dried sage
*1 C heavy cream
salt & pepper to taste

1.  If making the chickpeas from dry, soak for at least 18 hours and simmer for 1-1/2.  If making turkey stock, do it the day before so you can chill it and skim off the fat.

2.  Everybody in the pool.  Bring stock, turkey, beans, potatoes, onion, celery, carrots, and sage to a low boil in a large  pot.  Reduce heat and simmer, covered, until carrots and potatoes are done, about 20 minutes.

3.  Add cream and bring back up to a simmer without boiling.  Taste and add salt and pepper as needed.  If soup is too thick, add more broth or water.

Serves 4 as a main course, 6 as a side

Difficulty rating  π