Leftover Turkey Vegetable Soup
Recipe courtesy of Susan Ford, Publisher of Louisiana Kitchen & Culture
Makes about 3 quarts
Note: taste for salt after broth has simmered at least one hour
Turkey vegetable soup
Turkey Vegetable Soup
Click image to enlarge
Making Turkey Stock
Heat oil or butter in a large stock pot over medium heat. Add the onion, carrot, and celery and sauté until soft. Add the turkey carcass and cover with cold water by 2 inches. Raise the heat to high and bring to a boil, skimming off any foam that comes to the surface. After foam subsides, add the parsley, thyme, oregano, and bay leaf. Reduce the heat to low, partially cover, and simmer for at least 2 hours, and up to 4.
Remove the bones and vegetables and strain the stock through a very fine mesh strainer or colander lined with cheesecloth.
Note: If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer, to make it more concentrated and easier to store.
Turkey vegetable Soup
Heat the butter in a large stock pot over medium heat. Add the carrots, celery, and onions and sauté until vegetables are softened. Add the garlic and cook until fragrant. Add the turkey stock and diced tomatoes and bring to a boil; taste for salt. Add the vegetables of your choice, those with longest cooking times first, and simmer over medium low heat until vegetables are cooked through; add more stock if desired. Stir in the turkey meat and heat through; serve at once. Pass the parmesan.