Soup
and Vegetables:
Leftover
Turkey Soup
from
the Houston Junior
League Cookbook
INGREDIENTS
FOR STOCK:
Bones
and meat from leftover turkey
8
white peppercorns
1
bay leaf
1
teaspoon thyme
6
whole cloves
6
sprigs parsley
1
medium onion, diced
3
ribs celery, diced
1
carrot, peeled and diced
INGREDIENTS
FOR TURKEY SOUP:
3
large onions, finely chopped
3
ribs celery, finely chopped
2
carrots, peeled and chopped
1/2
pound butter
1-1/2
cups flour
3
quarts turkey stock
1
pint cream
Salt
and pepper
1/4
cup finely diced, cooked turkey
1/4
cup cooked rice
TO
PREPARE STOCK:
Bring
all ingredients to a boil in 4 quarts cold water. Reduce heat at
once; simmer 2-1/2 to 3 hours, or until reduced by half. Strain.
Cool uncovered and refrigerate until ready to use. Remove fat.
The heated broth may be served as is, used as turkey stock or used as the
base for turkey soup.
TO
PREPARE TURKEY SOUP:
Cook
onions, celery and carrots in a little water 20 minutes, or until tender.
Set aside. In a large heavy pan melt butter; thoroughly blend in
flour. Heat turkey stock and cream; add very gradually to butter-flour
mixture, stirring until lumps disappear. Add vegetables, water in
which they were cooked, and seasonings. Stir and cook over low heat
10 minutes. Correct seasoning. Add turkey and rice. Serve
in large bowls.
YIELD:
About 3 quarts; serves 12 to 16
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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