After Thanksgiving Turkey Soup
Keys: Poultry
Yield: 1
Ingredients:
Turkey carcass and large bones
2 x carrots -- thinly sliced
1 stalk celery -- sliced
1 x onion -- cut in eighths
1 x bay leaf
2 x parsley sprigs
1/8 tsp dried thyme
1 tsp salt
1/2 tsp pepper
9 cup water
1/2 cup celery -- thinly sliced
2 cup chicken broth -- if needed
1/2 cup shell pasta
1/2 cup frozen peas -- thawed
Method:
Break up turkey carcass and place bones in a 5- to 6-quart Dutch oven or
deep kettle. Add 1 of the carrots, the stalk of celery, onion, bay leaf,
parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce
heat, and simmer, covered, 3 hours. Uncover and simmer 1 hour longer to
reduce liquid.
Strain into large bowl. Discard bones and vegetables, returning any meat
to the broth. (At this point, soup may be refrigerated, then skimmed.)
Return soup to the cooking pot. Add the second carrot, sliced celery,
and additional broth, if needed to enhance flavor. Bring to a boil
again, reduce heat, and simmer, covered, until carrots and celery are
tender (about 1 hour). Add macaroni and cook at a gentle boil until
nearly tender-about 10 minutes. Stir in peas and continue cooking about
3 minutes. Salt to taste.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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