Turkey Soup with Cabbage and Apples

Post-Thanksgiving, I was looking for a way to use up some of the leftover turkey and was looking through the Cooking Light Annual Recipes 2013 cookbook and saw this recipe for chicken soup with cabbage and apple.  Since I had made turkey stock with the turkey carcass, this seemed like a great opportunity to throw together this soup.  I made a few adjustments, based on ingredients I had on hand (I added some additional leek).  I also substituted turkey for chicken throughout the recipe.


Turkey Soup with Cabbage and Apples

2 tsp caraway seeds
1/2 tsp fennel seeds
1 Tbsp olive oil
1 chopped onion
1 sliced leek
1/2 c chopped carrot
1/2 c chopped celery
3 garlic cloves, minced
4 oz chicken apple sausage, sliced
5 c turkey stock
8 oz chopped Yukon gold potato
3 c sliced green cabbage
2 c shredded cooked turkey
2 c sliced Granny Smith apple
1 Tbsp cider vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Heat a skillet over medium heat.  Add caraway and fennel; cook 2 minutes, stirring constantly.  Place in a spice or coffee grinder; process until ground.

Heat a Dutch oven to medium heat.  Add oil; swirl to coat.  Add onion, leek, carrot, celery, and garlic; cook 6 minutes.  Add sausage; cook 1 minute.  Add ground spices, and cook 30 seconds, stirring constantly.  Add turkey stock and potato; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Increase heat to medium-high.  Add cabbage and remaining ingredients; cook 3 minutes.


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