Here’s a great way to use up leftover ingredients from your thanksgiving prep. It’s also nice to have a comforting bowl of soup at the end of a long week of cooking.

Not to mention, it’s the perfect complement for tree trimming.

Ingredients:

4 Tbsp evoo

2 leeks, halved, sliced, dark green parts discarded, and washed

2 cloves garlic

24 oz ground chicken sausage (you can use pork sausage if you prefer)

6 sage leaves, minced

1 cup chopped celery

1 cup white wine

6 cups chicken stock

2 cups frozen petit peas

4 cups cooked rice

1 cup half and half

4 Tbsp butter

juice of 1 lemon

Directions:

Heat evoo on medium, in the bottom of a large dutch oven.

Add leeks, and sauté until melty. Add in garlic and sausage.

Sauté sausage until cooked through, and slightly browned.

Once cooked, add in minced sage leaves and celery.

Sauté for 3 minutes.

Add white wine and sauté for 5 minutes.

Add in chicken stock and bring to a boil.

Once boiling, turn down to a simmer.

Add in frozen peas and cooked rice.

Let simmer for 10 minutes.

Whisk in half and half and butter. Then add lemon juice.

Simmer for 5 minutes to allow flavors to come together before serving.