Leftover Turkey Vegetable Soup

Soups & Stews

Recipe courtesy of Susan Ford, Publisher of Louisiana Kitchen & Culture

Makes about 3 quarts

Ingredients: 
Turkey Stock
  • 2 tablespoons oil or butter
  • 1 onion, cut into eighths
  • 1 carrot, cut into 2" pieces
  • 1 stalk celery, cut into 2" pieces
  • 1 turkey carcass, cut into pieces
  • 1/4 cup flat leaf parsley, coarsely chopped
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey vegetable soup

  • 2 tablespoons butter
  • 1 cup carrots, sliced thin on the round
  • 1 cup celery, sliced thin crosswise
  • 1 cup onion, finely diced
  • 2 cloves garlic, minced
  • 8 cups turkey stock or more as needed
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon black pepper
  • 4 cups in all, mixed beans, corn, peas, diced potato, as desired
  • Salt, to taste (broth may already be salty)
  • 4 cups leftover turkey, bite sized
  • grated parmesan, as needed

Turkey Vegetable Soup

Turkey Vegetable Soup

Click image to enlarge

Method: 

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.

Louisiana Recipes Weekly



 

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