Turkey Soup M Serves: 16This is a great way to use the turkey carcass once the crowd has gobbled up everything else.
Prep time: 30 min. Cooking time: 4 hours + chilling time
1 carcass from 16-18 pound turkey
3 large carrots-scraped + halved
2 large parsnips-scraped and halved
1 large onion-peeled and halved
1 dried chili pepper
2 large ribs celery-washed and cut into thirds
1 small bunch parsley, thyme-tied with a string
1 box Pomi chopped tomatoes-drained
1 can cannelini beans-rinsed and drained
Salt and pepper to taste
Optional: pareve pesto
1 large stockpot with cover
1 large strainer
- Place carcass in pot and cover completely with water. Bring to a boil and skim the foam off the top. Add carrots, parsnips, celery, onion , thyme and parsley. Bring to a boil and reduce to a simmer with the top sitting askew over the pot. Simmer 3 hours. Allow stock to cool before removing carcass, vegetables , parsley, thyme and dried pepper. Chill stock for several hours or overnight so that you can remove the fat. Discard onions. Rinse carrots and parsnips and slice them into one half inch pieces. Scrape any remaining turkey from bones. Be sure to remove any fat or skin. Cut meat into small pieces and add to vegetables. Chill separately.
- After removing fat, return sliced vegetables to stock. Add drained tomatoes, and cannellini beans. Stir well. Bring to a boil and then reduce to a simmer. Simmer 30 minutes before tasting. Add salt 1 teaspoon at a time tasting as you go. A few turns of the pepper mill will add a little more bite to the soup. Again- season to taste. Serve pareve Pesto on the side. It adds a wonderful layer of flavor to the soup.