Le-Jour-Après-Noël Soupe à la Dinde The Day-After-Christmas Turkey Soup (Makes 6 to 8 servings) In France, goose and duck tend to make the Christmas celebration menu. These are often roasted along with chestnuts(marrons). However, because turkey tends to steal the holiday show in the States, I wanted to show how a turkey carcassand leftover vegetables can be put to use in this elegant, light soup, sprinkled with a tiny dice (brunoise, see page 52) ofvegetables and rich crimini mushrooms. Here, it is finished with petite croutons, but feel free to stir in 1⁄4 cup or so of finelychopped canned chestnuts to give it even more French holiday flair. Make the stock the night after the meal is finished, andthis soup comes together quickly the next day. If you have leftover roast turkey, add as suggested. If not, the soup is delicious without meat. 1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium onion, chopped into a brunoise 2 large ribs celery, chopped into a brunoise 2 large carrots, peeled and chopped into a brunoise 2 cloves garlic, smashed and very finely chopped Salt and freshly ground black pepper 2 cups very finely chopped crimini mushrooms, tough stems removed first 1 1⁄4 teaspoons dried rubbed or ground sage 1⁄4 cup dry vermouth 6 cups Turkey Stock (see page 18) 2 cups 1⁄4-inch-cubed turkey breast (optional) For the croutons: 1 tablespoon unsalted butter 1 tablespoon olive oil 1 cup day-old French baguette bread cut into a brunoise 1⁄2 teaspoon dried rubbed or ground sage Salt and freshly ground black pepper Garnish:1 tablespoon fresh rosemary leaves, finely chopped In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt together the butter and olive oil over medium heat.

Add the onion, celery, carrots, garlic, and a light sprinkling of salt and pepper. Stir to coat. Reduce heat to medium-low. Cook the vegetables until just softened, about 5 minutes, stirring once or twice. Add the chopped mushrooms (see How to Clean Mushrooms, facing) and sa≥ stir. Cook for 2 minutes to soften. Add the vermouth, increase heat to medium-high, andcook off the vermouth until almost a glaze, 3 to 5 minutes. Add the stock and turkey.

Bring to a boil and reduce to a simmer, uncovered, over medium heat for 10 to 15 minutes. Taste carefully and adjust seasonings as needed. If desired,finish with a splash of vermouth. To prepare the croutons, melt the butter and olive oil together in a medium sauté pan over medium heat. Add the bread, sage, and salt and pepper to taste. Toss to coat. Cook over medium heat until golden, about 3 minutes. Turn out onto paper towels to drain.

Serve the soup in shallow bowls, garnishing each with a small mound of croutons in the center and a sprinkling of fresh rosemary.