In The Kitchen On The Weekend: Turkey Soup - WCAX.COM Local Vermont News, Weather and Sports-

In The Kitchen On The Weekend: Turkey Soup

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For the stock:
1 turkey carcass, and drippings from cooking
12 cups water
1 bay leaf

Assembling the soup:
1 tablespoon butter
1 tablespoon olive oil
4 stalks celery, chopped
1 large onion, chopped
1-1.5 pounds potatoes, chopped
1-1.5 pounds carrots, chopped
1.5 cups frozen peas
2 cups chopped kale or baby spinach (optional)
salt and pepper to taste
grated parmesan and/or romano cheese for garnish


In a large stockpot add in the turkey carcass, the turkey drippings, about 12 cups of water, 1 bay leaf, and a bit of salt (the amount you use will depend on how salty your drippings already are). Bring to a boil and let simmer for about 2 hours. Turn off heat, and allow mixture to cool (this is best done overnight in the refrigerator). Then remove the meat from the turkey carcass using your hands, and set aside. Using a strainer, drain the homemade turkey stock to remove any turkey bones.

In a stock pot over medium heat add in butter and oil. Next add the onion and saute the onion until translucent.Then add celery and sautee for a couple more minutes. Next add the potatoes and carrots. Saute the veggie mixture for another few minutes. Now add in the turkey stock and bring soup to a boil. Allow the potatoes and carrots to boil until almost tender, then turn off the heat. Lastly stir in the frozen peas, kale/spinach, and the turkey meat. Adjust salt and pepper to taste. Serve with a sprinkling of grated cheese and crusty bread. The soup will taste even better the next day!

Notes: Feel free to adjust the recipe to your liking. You could add fresh herbs like thyme. You could use turnip instead of potato. A parmesan rind adds a nice flavor while making the stock. If you like a thicker soup make a slurry of flour or cornstarch and cold water, then add that to the soup before turning off the heat.

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