 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
A great way to use up some leftover turkey. This soup gets its flavor from the addition of a boquet garni (spice bag). The recipe doesn't call for meat, but if you add a cup or two it will only make it better. Feel free to add the vegetables you want. We use this every year. The recipe easily halves. Adapted from A Celebration of Soups by Robert Ackart (1982). Ingredients:
1 turkey carcass, broken, with meat on it |
4 bay leaves |
4 whole cloves |
2 garlic cloves, peeled and split |
16 sprigs fresh parsley (or 1 tablespoon dry parsley) |
12 peppercorns |
1 teaspoon thyme |
6 large carrots, cut into half-inch rounds |
6 large celery ribs, chopped |
6 medium turnips or 6 medium beets, scraped and chopped |
Directions:
1. Combine the turkey carcass and the bouquet garni in 16 cups of water in a stock pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones.
2. Remove carcass and remove any meat from it. Discard bones and reserve meat.
3. Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight.
4. Scrape any fat that has solidified on the surface of the broth.
5. Add the vegetables to the broth, and simmer, covered, for 45 minutes, or until the vegetables are tender.
6. Season soup to taste with salt and pepper.
|
|