Turkey Soup, Grama Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For broth:
Turkey carcass
1 carrot, peeled
1 onion, peeled and halved
1 head of garlic, cut in half
1 celery stalk, leaves included
Salt
1/2 tsp. black peppercorns
1 bouquet garni of parsley, thyme sprigs and a large bay leaf
Salt and pepper to taste
For soup:
Carrots, onions, celery in pleasing amounts, chopped and sliced
Rice
Left over turkey bites
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Directions: |
Directions:Put carcass in large pot, add veggies, bouquet garni and about 1 1/2 gallons of cold water.
Simmer broth for 4-5 hours, partially covered.
Strain. Refrigerate overnight. In the morning scrape off hardened fat on top. Broth should be jelled.
To make the soup:
In a heavy bottomed pot, cook chopped onions in butter until soft and translucent. Add sliced carrots and celery and when they are soft, add the broth. Bring to a simmer and add rice, brown or white (how much depends on the amount of broth you end up with).
Simmer for about an hour until rice is soft. Add leftover turkey cut into bite sized pieces and cook until heated through.
Salt and pepper to taste
Various garnishes can be added: a pinch of dried thyme, a squeeze of lemon, a dollop of cream or perhaps a small wine glass of sherry |
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Personal
Notes: |
Personal
Notes: Janet Pelto has fond memories of Grama making this delicious and nutritious soup, using the leftover turkey from Thanksgiving dinner. Polly still makes it, just like her mother!
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