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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Left-over turkey is a given after Thanksgiving, but there is usually a lot more left-over then just turkey. This soup can use up those left-overs, or you can make it with all fresh vegetables. Just make sure if using left-overs that you haven't cooked them with too strong or too sweet a sauce. Ingredients:
for the stock |
2 tablespoons extra virgin olive oil |
1 turkey carcass, broken into as small of pieces as you can |
turkey leg and thigh bones |
turkey wings |
1 onion, coarsely chopped |
2 carrots, coarsely chopped |
2 stalks of celery, with leaves, chopped |
4 sprigs parsley |
2 sprigs fresh thyme (or a teaspoon dried) |
1 teaspoon whole black peppercorns |
1 teaspoon salt |
1 large bay leaf |
1 quart low sodium chicken stock |
cold water |
for the soup |
2 tablespoons extra virgin olive oil |
1 cup chopped onion |
1 cup diced carrot |
1 cup diced celery |
1 cup green beans, sliced into 1 inch pieces |
1/3 cup chopped parsley |
1 teaspoon dried thyme |
2 tablespoons flour |
turkey stock |
reserved turkey meat |
1/2 cup frozen peas |
8 ounces small pasta, such as ditali, cooked according to package directions |
salt and pepper, to taste |
Directions:
1. Prepare the stock: heat the oil in a large stock or soup pot; add the turkey pieces and brown for about 10 minutes. Add the remaining stock ingredients and enough cold water to cover, bring to a boil; reduce heat to barely a simmer; simmer 3 - 4 hours. Drain through a fine sieve lined with 3 layers of cheesecloth into a large bowl. Set the vegetables, meat and bones aside to cool. (I like to prepare the stock the day before making the soup, storing it uncovered in the refrigerator so the fat is easily removed. If you want to skip that step, proceed with making the soup.) When the vegetables are cool enough to handle, remove the meat from the bones and set aside. Discard the vegetables and bones.
2. Prepare the soup: If making with all fresh ingredients - In a large soup pot or Dutch oven, heat the oil over medium-low heat; add the onion, carrot, celery and green beans; give them a good pinch of salt, cover and sweat over low heat for 10 - 15 minutes. Do not brown. Stir in the parsley, thyme and flour; saute for a couple of minutes; then add the stock along with the meat and peas. Bring to a boil; reduce the heat and simmer until the vegetables are tender. Add the cooked pasta, taste and adjust seasonings (if you are not eating all the soup, place the desired amount of pasta in your bowl and pour the hot soup over, this keeps the pasta from absorbing too much broth and getting very soft).
3. Per Serving: 305 Calories, 10g Fat (2g Sat, 6g Mono, 2g Poly); 22g Protein; 30g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 939mg Sodium.
4. LindySez: If using leftover vegetables, eliminate them from the sweating process. Add them to the soup near the end of the cooking time when all the vegetables are tender.
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