|
|
|
Yield: Makes 8 to 12 servings
|
| The most common way of making leftover turkey soup is to toss the carcass and vegetables into a pot and simmer with water until the broth is flavorful. That's a good beginning, but the flavor is also cooked out of the turkey meat and vegetables (and you have to look out for little pieces of bone in your soup). It's a better idea to treat this broth as the first step in the soup-making process. |
RECIPE INGREDIENTS
| For the Soup Base: |
| 2 tablespoons vegetable oil |
| 1 medium onion, chopped |
| 1 medium carrot, chopped |
| 1 medium celery rib with leaves, chopped |
| 1 turkey carcass, chopped into large pieces (about 3 inches square), with edible meat removed and reserved |
| 4 parsley sprigs |
| 1/2 teaspoon dried thyme |
| 1 bay leaf |
| 1 teaspoon salt |
1/4 teaspoon black peppercorns
|
| For the Soup: |
| 2 tablespoons unsalted butter |
| 1 large onion, chopped |
| 2 medium carrots, chopped |
| 2 medium celery ribs with leaves, chopped |
| 1 medium turnip, peeled and chopped |
| 2 garlic cloves, minced |
| Friday Turkey Soup Base (recipe above) |
| 2 tablespoons chopped fresh parsley |
| 4 cups bite-size pieces cooked turkey (about 1 pound) |
| Salt and freshly milled black pepper |
|
|
|
DIRECTIONS
FOR FOR SOUP BASE:
In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey carcass. Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Make sure to use cold water to make your broth: it will draw more flavor from the ingredients. Bring to a boil over high heat, skimming off any foam that rises to the surface.
|
Place a cheesecloth- or kitchen towel-lined colander over a large bowl or pot. Pour the soup base through the colander, and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface. Add enough water to make 2 quarts soup base; or, return to the pot and boil over high heat until reduced to 2 quarts. (The soup base can be frozen for up to 3 months. Cool completely, then store in airtight containers.)
|
FOR THE SOUP:
In a large soup pot, melt the butter over medium heat. Add the onion, carrots, celery, turnip, and garlic, cover, and cook, stirring occasionally, until the onions are golden, about 6 minutes. Add the soup base and parsley and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 1 hour. To thicken and enhance the color and flavor of the soup, stir cold gravy into the soup to taste during the last 10 minutes of simmering. During the last 5 minutes, stir in the turkey. Season the soup with salt and pepper. Serve hot. (The soup can be frozen for up to 3 months. Cool completely and store in airtight containers.)
|
|
Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
|
|
Nutrition Facts per Serving
Yield: Makes 8 to 12 servings
|
| Calories: | 126 |
Fat. Total: | 7g |
Carbohydrates, Total: | 6g |
| Cholesterol: | 34mg |
Sodium: | 1008mg |
Protein: | 11g |
| Fiber: | 1g |
% Cal. from Fat: | 50% |
Fat, Saturated: | 0g |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Articles
|
|
|
|
|
|
|
|
| Shopping Ideas and Offers |
|
|
|
|