Goodbye-to-the-thanksgiving-turkey soup Recipe - RecipeShip.com

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Goodbye-to-the-thanksgiving-turkey soup

Artist:

_

Categories:

Poultry, Soups

Yield:

6

Rating:

0

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Ingredients:

		Meaty turkey carcass and
		Lg Bones
2		Carrots -- thinly sliced
1		Stalk celery -- sliced
1		Onion -- cut in eighths
1		Bay leaf
2		Parsley sprigs
1/8	tsp	Ground nutmeg
1/8	tsp	Dried thyme
1	tsp	Salt
1/2	tsp	Peppercorns -- whole
9	cup	Water
1/2	cup	Celery -- thinly sliced
2	cup	Chicken broth -- if needed
1/2	cup	Shell pasta
1/2	cup	Frozen peas -- thawed

Procedures:

1	Break up turkey carcass and place bones in a 5- to 6-quart dutch oven or deep kettle.
2	Add 1 of the carrots, the stalk of celery, onion, bay leaf, parsley, nutmeg, thyme, salt, pepper, and water.
3	Bring to a boil, reduce heat, and sirmmer, covered, 3 hours.
4	Uncover and simmer 1 hour longer to reduce liquid.
5	Strain into large bowl.
6	Discard bones and vegetables, returning any meat to the broth.
7	(at this point, soup may be refrigerated, then skimmed).
8	Return soup to the cooking pot.
9	Add the second carrot, sliced celery, and additional broth, if needed to enhance flavor.
10	Bring to a boil again, reduce heat, and simmer, covered, until carrots and celery are tender (about 1 hour).
11	Add macaroni and cook at a gentle boil until nearly tender--about 10 minutes.
12	Stir in peas and continue cooking about 3 minutes.
13	Salt to taste.
14	recipe by : the california culinary academy