Turkey Divan Soup Friday, November 23, 2007
1 TBSP butter
1 medium onion, chopped
2 cups turkey stock or chicken broth
1 medium clove garlic, minced
2 cups whipping cream or heavy cream
1/8 tsp ground black or white pepper
1/8 tsp ground nutmeg
2 cups shredded Cheddar cheese
10 oz frozen chopped broccoli, thawed
2 cups leftover cooked turkey
4 ounces cubed ham
Melt butter over medium-low heat in a Dutch oven or stockpot; saute onion until soft. Add stock and garlic. Stir in cream and seasonings. Heat for 10 minutes, but do not boil. Add cheese, broccoli, turkey and ham; continue to heat, stirring, until cheese melts. Serve immediately.
If you like, you can increase the amount of stock to about 2 ½ cups. If you have leftover broccoli from Thanksgiving, just chop it and add to the soup instead of the frozen broccoli.