"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turkey and Vegetable Soup Recipe

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This recipe for Turkey and Vegetable Soup, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, January 21, 2006


1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
salt and pepper
water to cover
any leftover turkey meat, diced
2 c. cooked diced potatoes, rice or pasta
2 c. cooked sweet peas
2 c. cooked carrots, diced
2 c. any other cooked vegetables
2 cloves garlic, chopped
1 c. chopped green onions, green part only
1/4 c. fresh basil
1/4 c. chopped fresh parsley
loaf of crusty bread

Place whole turkey in a large stockpot. Add 1/2 of the
onions, carrots, and celery. Add bay leaves, salt and
pepper. Cover the turkey with 3 quarts of water. Place
over medium heat and bring to a boil. Reduce heat to
medium low and simmer for 1 hour.

Remove stock from heat and strain through a fine mesh
sieve, saving the liquid (about 2 quarts) and turkey
meat, discarding the vegetables.

Saute remaining onions, carrots, and celery until wilted,
about 4 minutes. Add to strained stock. Add the
remaining vegetables, and garlic to the stock. Season
with salt and pepper. Simmer for 10 minutes. Remove
meat from turkey carcass and dice. Add meat and
herbs to stock and heat through.

Personal Notes:
Personal Notes:
Great for Thanksgiving leftovers.




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