Turkey Soup

Turkey Soup
Saturday, January 10th, 2015

Turkey carcass
2 large carrots
3 stalks of celery
1 large onion peeled and cut in half lengthwise
2-3 bay leaves
Ten peppercorns
1 can of chicken stock
¼ cabbage
3 carrots
4 stalks of celery
I large yellow onion or two medium onions
Sliced broccoli stalks
Salt and pepper
Squeeze of lemon

1. Remove meat from turkey and set aside for final preparation of the soup

2. Break up turkey carcass so it will fit compactly into a large pot

3. Add the next six ingredients to the pot making sure the water just covers everything

4. Simmer for two and half to three hours without covering. Evaporation will concentrate the flavor

5. Strain contents of pot into another pot. Discard spent bones, vegetables, and any meat that may be on the bones

6. If broth is too fatty, de-fat by laying paper towels on the top to absorb and lift off the fat

7. Add one can of chicken stock to augment the stock

8. Chop onion and add to stock

9. Slice cabbage, carrots, celery, and broccoli stems and add to stock

10. Season with generous amounts of black pepper, judicious amount of salt, and squeeze of lemon juice

11. Simmer for about twenty minutes until vegetables are done

12. Turn off heat and add the turkey meat previously set aside

13. Adjust seasoning to taste

14. Serve over noodles or with fresh baguette


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