I know, I know – you don’t want to hear about any more turkey; but what about soup? You’ve got that big turkey frame stripped of most of its meat; but think of the deliciousness that is hiding in those seasoned, long roasted bones and those tiny morsels of meat that somehow escaped the carving knife. Here is a very simple recipe for making the most out of the bones and having a wonderful cold night’s dinner on top of it!
Prep time: 30 minutes
By December 2, 2014Published:
- 18 cups
- 1 16-20 pound turkey carcass broken into at least two pieces
- 2 large carrots peeled, trimmed and halved the short way
- 2 large parsnips peeled, trimmed and halved the short way
- 1 large onion peeled and halved
- 2 large ribs of celery washed, trimmed and halved
- 1 small bunch of Italian parsley washed and tied with twine
- 1 small bunch of fresh thyme tied with twine
- 1 box-about 26 oz. chopped tomatoes drained
- 1 15.5 ounce can cannelini beans rinsed and drained
- Salt and Pepper to Taste
- 1 cup pareve pesto optional
- 1 cup scallions-green part optional
- 1 6 quart stock pot with cover
- 1 large fine strainer
- Place carcass in stock pot and cover with water. Bring to a boil and then skim the foam off the top. Add carrots, parsnips, celery, onion, and tied herbs. Bring to a boil again and then reduce to a simmer with the top sitting askew over the top. Simmer stock for three hours. Let stock cool before removing carcass, vegetables and herbs.
- Scrape off any turkey remaining on the bones. Remove all fat and skin and place turkey in a bowl. Rinse carrots and parsnips. Cut them into 1/2 inch slices and add them to the turkey. Discard onion, celery and herbs. Chill turkey and vegetables separately from the stock. Chill everything several hours or overnight.
- Remove fat from chilled turkey stock. Add turkey pieces, vegetables, drained tomatoes and beans to it. Stir well. Bring to a boil and then reduce to a simmer. Simmer 30 minutes before tasting. Add salt one teaspoon at a time-tasting as you go. If you like a little more bite- add chili powder-1/4 teaspoon at a time. Remember- you can always add spice- you can't subtract. Serve Turkey soup hot. I've also added a tablespoon of pareve pesto or a sprinkling of sliced scallions right before serving. The soup is delicious and satisfying any way you serve it.