turkey soup with vegetables


I must be one of the only people in the world who doesn’t really care for soup. I do not ever crave soup.
My friends would always brag about their great homemade pot of soup they created, so finally I decided to give it a try, for my hubby’s sake, he’s a soup lover.
So I asked everyone who actually made homemade soup, for their best recipes, tips and tricks for a great pot of soup. It turned out fabulous, everyone just loved my soup!

Roast the turkey, choosing any method you prefer.
Save some turkey meat for adding to soup after making stock, and for sandwiches. Put the rest into a big pot and cover with cold water, add bay leaf, onion, carrots, peppercorns, thyme, rosemary and parsley. Bring to a boil, immediately reduce to barely simmer ( no bubbles) for 5 hours, uncovered so that the stock may reduce ( I had a huge bird and used a really big pot so I simmered overnight). If stock simmers too high a scum may form, just remove scum from top.

Remove turkey bones and vegetables, strain stock through a strainer. At this point you may put stock in fridge overnight, remove hardened fat from top. If stock has jelled, don’t worry. When warmed, it will return to a tasty liquid. Liquid can be reduced more by simmering on stove, giving it a richer flavor. If needed add a chicken bouillon cube. If using broth right away, let it stand until some of the fat rises to top, then skim off the fat.
Sauté vegetables in a little butter, add to stock. Add a bay leaf, pepper, paprika, thyme, and rosemary.   Chop up turkey, add to soup. Simmer soup till vegetables are done.

Optional ingredients – Carrots, celery, onion, chopped tomato, turnip, leek, kohlrabi, potatoes, noodles, rice, peas, beans, garlic etc.

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