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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup. Ingredients:
1 small onion, chopped |
3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds |
1 teaspoon dried thyme |
2/3 cup dry white wine |
2 cups canned low-salt chicken broth |
1 15-ounce can cannellini (white kidney beans) or great northern beans, drained |
1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat |
2 tablespoons chopped fresh parsley |
Directions:
1. Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.
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