Left-Over Turkey soup
Dec. 26th, 2003 05:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ambitious_wenchThe key to a good turkey soup is a flavorful broth. You can make this with the carcass of your Thanksgiving or Christmas turkey. I usually let the broth chill over night, then make the soup the next day.
Strip all the meat from the bones of your turkey, or as much of it as you can. Save the large pieces for leftovers. Take the small bits, and put them in a large stock pot, with the bones of the turkey. Cover with water.
Bring to a boil, then down to a simmer. Pack away the left-over turkey.
Simmer the turkey bones for several hours. Occasionally skim off the foam from the top. Once the bones are loose enough to fall apart, turn off the heat and chill the stock.
Once chill, remove the bones. Strain the liquid and set aside the broth. Go through the meat and remove any bones. return the meat to the broth.
add the following:
Several each carrots and sticks of celery, chopped fine
about a cup of wild rice, but make sure you have at least 7 or 8 cups of broth, or it will absorb all the liquid!
If not, add egg noodles.
one large onion, diced and sautéed in olive oil.
three cloves of garlic, crushed.
Bell's seasoning
salt and pepper to taste
more turkey, diced
those left-over peas from dinner, nobody will eat them otherwise.
Simmer. Serve when hungry, this is another wonderful soup that's easy to make.
Waste not, want not.
Strip all the meat from the bones of your turkey, or as much of it as you can. Save the large pieces for leftovers. Take the small bits, and put them in a large stock pot, with the bones of the turkey. Cover with water.
Bring to a boil, then down to a simmer. Pack away the left-over turkey.
Simmer the turkey bones for several hours. Occasionally skim off the foam from the top. Once the bones are loose enough to fall apart, turn off the heat and chill the stock.
Once chill, remove the bones. Strain the liquid and set aside the broth. Go through the meat and remove any bones. return the meat to the broth.
add the following:
Several each carrots and sticks of celery, chopped fine
about a cup of wild rice, but make sure you have at least 7 or 8 cups of broth, or it will absorb all the liquid!
If not, add egg noodles.
one large onion, diced and sautéed in olive oil.
three cloves of garlic, crushed.
Bell's seasoning
salt and pepper to taste
more turkey, diced
those left-over peas from dinner, nobody will eat them otherwise.
Simmer. Serve when hungry, this is another wonderful soup that's easy to make.
Waste not, want not.
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no subject
Date: 2003-12-26 06:28 pm (UTC)Let me just say - I am glad to have you around. *smiles* Always interesting stuff! And yummy sounding too!
no subject
Date: 2003-12-27 07:02 am (UTC)But nothing irritates me more than "one cup of diced onion"--come ON. Be real. I have two small onions, and the pair of them make up 1.5 cups--what the hell do I do with the extra onion? Don't tell me to store them. They loose flavor.
*sigh*
Food is political. Food is Art. Food is drudgery. Food is creative. Food is precise. Food is intuitive. Food is logical. Food is commodity.
Just like writing.
Edie