After The Feast Turkey Vegetable Soup
(Serves 4-6.)
Ingredients:
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| (Photo credit: churl) |
Carcass from roasted turkey, picked clean
1 large yellow onion, peeled, quartered
1 large carrot, scrubbed, coarsely chopped
2 stalks celery, coarsely chopped
3 garlic cloves, peeled, smashed
1 bay leaf
10 whole black peppercorns
Soup:
1 tablespoon olive oil
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, minced
1 tsp fresh thyme
2 cups leftover turkey meat, shredded or chopped
1/2 to 1 teaspoon salt, taste as you add
1/8 teaspoon ground black pepper, to taste
Directions:
- Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot.
- Cover with cold water and set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1-2 hours.
- Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot. This should yield about 10 cups of broth.
- Dry the inside of the stockpot a little with a paper towel.
- To the stockpot add the oil and place over medium heat.
- Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 minutes.
- Add the minced garlic and thyme, stirring to combine for just 1 minute.
- Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 10-15 minutes.
- Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning.
- Simmer just until turkey is heated through.
