After The Feast Turkey Vegetable Soup

stock:
carcass from roasted turkey, picked clean
1 large yellow onion, wash, unpeeled, quartered
1 large carrots,  scrubbed, coarsely chopped
2 stalks celery, coarsely chopped
3 garlic cloves, smashed, unpeeled
1 bay leaf
10 whole black peppercorns

soup:
1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, minced
1 tsp fresh thyme
2 cups leftover turkey meat, shredded or chopped
1/2 to 1 teaspoon salt, taste as you add
1/8 teaspoon ground black pepper, to taste

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.
Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1 hour.
Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot.  This should yield about 10 cups of broth.
Dry the inside of the stockpot a little with a paper towel.
To the stockpot add the oil and place over medium heat.
Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes.
Add the minced garlic and thyme, stirring to combine for just 1 minute.
Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 8 to 10 minutes.
Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.
Simmer just until turkey is heated through.
Will serve 4 to 6.


After The Feast Turkey Vegetable Soup After The Feast Turkey Vegetable Soup Reviewed by thanhcongabc on 12:25 AM Rating: 5
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