Monday, December 02, 2013

Turkey Soup Simple

I hope you had a nice Thanksgiving! Still have what's left of that Turkey in the ref? Make a hearty soup to have as a standalone or with sandwiches one evening this week!

How? I improvised - combining things I found online. The soup I made Friday turned out to be a real crowd-pleaser, resulting in pleas for "a container to take home for Monday's lunch."

First make the stock: After saving meat for sandwiches, etc., place leftover bones and skin into a large stock pot and cover with water by an inch. Add any drippings that weren't used to make gravy along with one large yellow onion, diced, some chopped carrots and celery, parsley and a bay leaf, plus a little salt to taste. You can always add more salt later or at the table.

Bring to a boil, then reduce heat to bring the stock to a simmer... for at least 4 hours, uncovered or partially uncovered (so the stock reduces).

Remove the bones and veggies and strain the stock into a large pot, ideally through a very fine mesh strainer.

Now it's time to make the soup: you can vary the amount of ingredients depending on what you have on hand. Chop or dice carrots, onion, and celery. Add sprigs of fresh choppedcparsley, along with a couple of squashed cloves of garlic. Here's where you can add some diced turkey back in if you like. If you want to add rice, this is the time.

Bring back to a boil, then simmer, simmer, simmer for about 90 minutes.

If you want to add noodles, make them just before serving time: guests can elect whether to take their soup with noodles or not. If you have leftover cold noodles (I had macaroni) you can add that in about 10 minutes before serving, making sure to tun up the heat a little so the soup isn't too cool.

Happy cookin'!
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