After hors d'oeuvres, appetizers, first, seconds, thirds, probably a midnight snack, and leftover pie for breakfast, chances are you may be craving some clean eating after Thanksgiving.
This greens-packed 'detox' soup not only repurposes leftovers (hopefully you haven't resorted to the apple pie milkshake or deep-fried stuffing balls yet) while providing an incredibly satisfying, nourishing meal that you can throw together quickly and keep in the fridge for reheating. My goal was to create a lot of flavor in a short period of time, using ingredients most likely already purchased for the holiday. Aside from the main leftover of roast turkey meat, the soup gets its depth of flavor from simple aromatics: celery, leeks, dill and bay leaf. Chard does the detox duty of dark, leafy greens, the broth is finished with fresh lemon juice and parsley for brightness.
For those of us who will be feeling cooked-out for a while—possibly until Christmas, New Year's, or the next night of Hanukkah—this is a low-stress solution, requiring just one pot and mostly pantry items. I guarantee you'll be happy to have it on hand. It helps latkes and gingerbread go down just a little easier.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.