It’s soothing, it’s simple and boy do we welcome it after a week of holiday binging! The Italian name for one of the favorite sipping soups of all time is “Brodo” or Broth. You probably have most everything you need in your refrigerator to make a big pot of panacea including leftover turkey and maybe some celery, carrots and onion from your stuffing recipe. If you can add a couple of rutabagas, some leeks, a few bay leaves and a squeeze of lemon, you won’t believe how delicious this pot of soup will be! If you ask my family, they’ll tell you that I make a pretty decent Brodo–especially with leftover turkey parts or better yet, the carcass of a Thanksgiving turkey. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting, make a big pot of Brodo. It’ll sooth your tummy and feed your soul.