Leftover Turkey Soup: Part Duex

Another year, another Thanksgiving, another chance to make Leftover Turkey Soup! This year I didn't have any good leftover veggies to add into the soup, so I roasted some Sweet Potatoes and Brussel Sprouts while the broth simmered.

Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper

Soup:
Leftover turkey, shredded or cut into bite-size pieces
Large onion, chopped
3 celery stalks, chopped

2 sweet potatoes
1 lb Brussel Sprouts

Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.

Meanwhile, chop sweet potatoes into bite-sized pieces. Toss in 1 tbsp olive oil, sprinkle with salt and pepper  and roast at 300 degrees for 30 minutes. Cut Brussel Sprouts in half. Toss with 2 tbsp olive oil and 1 tbsp balsamic, salt and pepper. Roast for 20 minutes at 350 degrees.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.

In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.