Turkey Soup with Root Vegetables |
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Prep Time: 40 Minutes Cook Time: 220 Minutes |
Ready In: 260 Minutes Servings: 6 |
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A recipe for Thanksgiving leftovers. Instead of the turkey carcass, you can use 3 to 4 pounds of turkey necks, backs, and wings. Serve the soup with Parmesan cheese. Ingredients:
1 roast turkey carcass, cut into pieces |
12 cups cold water |
3 stalks celery, chopped |
2 carrots, chopped |
1 spanish onion, chopped |
1/4 bunch italian parsley |
2 bay leaves |
12 whole black peppercorns |
2 tablespoons olive oil |
1 red onion, chopped |
2 stalks celery, diced |
2 carrots, diced |
1 large parsnip, peeled and diced |
1/2 pound rutabagas, peeled and diced |
2 cloves garlic, minced |
2 tablespoons minced italian parsley |
salt and black pepper to taste |
1 cup uncooked orzo pasta |
Directions:
1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.
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