| 1 | Remove the meat from the turkey carcass and reserve. |
| 2 | You"ll need about 1 pound of meat for dinner. |
| 3 | Break up the carcass, wrap it in cheesecloth with bay leaves and peppercorns and set aside. |
| 4 | Melt the butter in a large pot, add carrot, celery and onion and cook over medium heat, stirring occasionally, 5 minutes. |
| 5 | Stir in the flour, then slowly add the water and broth. |
| 6 | Add the carcass, cover and bring to a boil. |
| 7 | Remove cover and cook 45 minutes. |
| 8 | Remove and discard the carcass. |
| 9 | Add potato and cook 10 minutes. |
| 10 | Place the turkey and salt in the pot and cook 10 minutes more. |
| 11 | Meanwhile, in a saucepan, combine the vinegar and sugar. |
| 12 | Let cook until there is no liquid left and the sugar begins to turn dark golden brown. |
| 13 | Immediately add the cranberries. |
| 14 | Lower heat, cover and let cook 5 minutes, or until the cranberries compote. |
| 15 | Pour into a serving bowl. |
| 16 | When it"s time for dinner, strain the soup into a tureen. |
| 17 | Decorate each soup bowl with a mixture of diced vegetables, potato and turkey. |
| 18 | Ladle the soup at the table and pass the cranberry compote and sour cream. |
