the last turkey soup this thanksgiving....

[mike_c]

quantities are approximate:

1 1/2 qt rich turkey stock from the carcase
2 andouille sausages, sliced
2 cups chopped turkey meat
2 large leeks, chopped and washed thoroughly
4-5 stalks celery
1 can butter beans, drained and rinsed
a handful of chopped cilantro
2 thai birds eye chilis, minced
2 Tbsp fish sauce (nuoc mam)
1 Tbsp hon-dashi powder
a tiny bit of salt, to taste
freshly ground black pepper

Brown the sausage in a tbsp or so of olive oil. Add the turkey, chilis, and plenty of black pepper. When the sausage is browned, add the turkey stock, hon-dashi, and nuoc mam. Cover and simmer for 30 minutes. Add the leeks, celery, and butter beans. Simmer for 20 more minutes. Stir in the parsley. Taste and add a little more salt only if necessary-- the fish sauce probably added enough salt already.