Leftover Cauliflower Soup

Leftover Cauliflower Soup
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Willie Degel is owner of Uncle Jack’s Steakhouses and host of Food Network’s Restaurant Stakeout

His tips for Thanksgiving:

“You always got to think ahead! When I make my mac ‘n’ cheese for Thanksgiving, I bake them in a muffin tray so you can have a bunch of little individual sized portions. That way when there are leftovers you just pop the tray back in the oven to reheat and you can serve them as an appetizer at a potluck or party days later. Who doesn’t like a muffin sized mac n’ cheese? I do this with stuffing too! We also always make creamed cauliflower for Thanksgiving. Most people make a more traditional turkey soup with their leftovers but I like to make a creamier version with the leftover creamed cauliflower and turkey”.

12
Servings
747
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  leftover turkey breast medium diced
  • 2  Pounds  leftover cream cauliflower
  • large yellow onion, chopped
  • cloves garlic, smashed
  • ribs celery, chopped
  • head cauliflower, chopped
  • 12  Cups  natural chicken stock
  • 4  Cups  cream
  • 2  Tablespoons  extra virgin olive oil
  • 2  Ounces  salted butter
  • nutmeg, to taste
  • salt and pepper, to taste

Directions

In a dutch oven heat extra virgin oil, Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they're soft, add the cauliflower and turn up the heat to medium.

Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add leftover creamed cauliflower and mix well.

Add the chicken stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the cream. Season with salt, pepper, and nutmeg to taste. Bring soup back to a boil.

In cast iron pan add butter until it foams and add diced leftover turkey breast. Heat leftover  turkey until golden brown almost crispy. Ladle soup into a bowl and garnish with crispy turkey breast.

Nutritional Facts

Total Fat
41g
59%
Sugar
12g
13%
Saturated Fat
21g
88%
Cholesterol
130mg
43%
Carbohydrate, by difference
73g
56%
Protein
25g
54%
Vitamin A, RAE
289µg
41%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
140mg
14%
Choline, total
25mg
6%
Fiber, total dietary
5g
20%
Fluoride, F
4µg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Selenium, Se
7µg
13%
Sodium, Na
2040mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
214g
8%

Leftover Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Leftover Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.