Keep all the scraps from the turkey i.e. juices, gravy, bones, turkey insides, onions, apples, etc. The steps to preparing a good soup are:
• Prepare the stock (broth)
• Prepare the soup
Turkey Stock (Broth)
The nice thing about a stock is that anything can be used; the ends and skins of vegetables, bones, etc. You don’t want to use old rotten stuff, just stuff that you would normally throw away like the skin of an onion or the end of a carrot. Here are the basic ingredients for preparing a stock.
• Carrots
• Onions
• Garlic
• Celery
• Turkey Bones
• Left over gravy
• Any of the left over vegetables
• Whole Peppercorn
• 2 cups of turkey or chicken broth
• Water
• Olive Oil
Pull all the good meat off the turkey bones and set aside. (The good turkey meat will be used for the soup.) Rough cut the onions, garlic, celery, and carrots. Keep all the ends and peels in a separate bowl. Throw in the olive oil and let it get hot. Throw in the onions and let them cook until they are slightly caramelized. Then throw in the garlic. After the onions and garlic and caramelized, throw in the celery and carrots. Let those cook for a few minutes. Once those have cook for just 2 or 3 minutes, throw in about ½ cup of chicken/turkey broth. Stir together and then add the bones, peels, ends, leftover gravy, and leftover vegetables. Stir and let those cook for just a few minutes. Then, add the remainder of chicken/turkey broth and enough water to completely cover everything. Let that comes to a boil and then add a half handful of peppercorn. Turn the heat down so that is at a slight simmer. Let the stock simmer for atleast 3 to 4 hours, if not more. The idea is to reduce the stock by a 1/4 . So if the liquid comes up to the top, you want to let it simmer until the liquid only comes 3/4 of the way up. Once the stock is finish, you will want to strain the liquid through a fine strainer or china cap if you have one. A regular strainer will work. You may have to fish out little pieces if they slip though the holes. Set the liquid aside and discard all the bones, vegetables, etc.
Turkey Soup
This soup is not based on measurements. If you like an ingredient, add a little more or less. But I will put some quantities just for guidance. It also depends on how much you want to make. Here is what you will need for the soup:
• 3 Cloves of Garlic
• 2 small shallots
• 2 cups of chicken (or of the Turkey Stock)
• Vegetables of your liking, cooked (I usually use carrots, peas, corn, and onions; You can use fresh veggies which is always better or you can cheat like I do since I am lazy and use half of a family size of frozen mixed vegetables)
• Leftover turkey
• Egg noodles or bowtie pasta
• ½ cup of Heavy Cream
• Turkey Stock
• Olive oil
• Salt and pepper to taste
Heat a little olive oil in the bottom of the pot. Chop garlic and shallots and throw them in. Let them caramelize so that the bottom of the pan has a few little brown spots (don’t burn them). Then throw in a cup or so of your chicken broth or turkey stock and scrape the bottom so the brown spots come up. Now throw in the cooked veggies and stir them around. Add the turkey and mix it well letting it get nice and hot. Now pour enough of the Turkey stock so there is atleast 2 parts turkey stock to one part ingredients. Let all this come to a boil. When it reaches a boil, add in the heavy cream and mix well. Add salt and pepper to taste. Serve and enjoy.
*There are 2 secrets to making this soup taste really good. Number 1 is ‘Turkey preparation.” If the turkey is juicy and flavorful, the soup will also be flavorful. Number 2 is the Stock preparation. This is the base of the soup. If you take time to make a good stock, then the soup will taste very good. If the stock is done well, sometimes you won’t even have to add salt and pepper to taste when finishing the soup.
Here we are enjoying turkey soup with some friends last night. This is good comfort food that you will want to share with friends and family!
