Thanksgiving is a wonderful opportunity to enjoy all things home-made. Turkey soup is one such preparation. You’ll like it even better; as it helps you make use of all the turkey leftovers from the Thanksgiving dinner, and use them in this soup.
- One turkey carcass, chopped
- Four pieces of cooked turkey cut into very fine pieces
- Two onions, chopped
- Three carrots, chopped
- Two tablespoon unsalted butter
- Two tablespoon vegetable oil
- One medium-sized turnip, peeled and chopped
- Two cloves of garlic, minced
- Three ribs of celery with leaves, chopped
- Two tablespoon fresh parsley, chopped
- One bay leaf
- ½ teaspoon dry thyme
- Four sprigs of parsley
- Pepper (to taste)
There are two steps in making a turkey soup. First, you have to prepare the base for the soup, and then the soup itself.
Base of Turkey soup
- In a large container or soup pot, heat some vegetable oil over a medium flame. Add half of the onions, carrots, and celery to it and cook for about 5 minutes. Be sure to keep stirring the contents of the pot.
- Now, add the chopped turkey carcass to the soup pot and pour cold water in it. The level of the cold water should be one inch above that of the turkey carcass.
- Increase the gas flame to high, and bring the soup pot contents to a boil. Also, skim off any foam that may arise after the water has boiled.
- Now add salt, bay leaf, thyme, and parsley to the pot. Reduce the flame to low, and allow the contents of the pot to simmer for about 4 hours. Do not cover the pot.
- After 4 hours, strain the content of the pot through a colander. Collect the water that falls through.
- You can remove the solids from the soup base. Allow it to settle down for about 5 minutes and then skim all the fat off its top. Store the base in an airtight container till the time you are ready to use it.
Making the Turkey soup
- Take a large soup pot and melt the unsalted butter in it over a medium flame.
- Add the rest of the onions and carrots, as well as the celery, turnip, garlic to it. Now cover the pot and cook for about 6 minutes.
- Add to the soup two quarts of the soup base along with the parsley. Bring the contents to a boil.
- Now reduce the flame of the gas to low, and allow the soup contents to simmer for about an hour. By this time, the vegetables will become tender.
- Add the cooked turkey pieces to the soup in the last 5 minutes of the cooking time. You can season the soup with salt and pepper before serving the turkey soup.
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