HEARTY TURKEY AND VEGETABLE SOUP

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Hearty Turkey and Vegetable Soup image

Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".

Provided by Leslie in Texas

Categories     Poultry

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons butter (1/4 stick)
1 cooked meaty turkey carcass, chopped
1 large onion (with skin )
1 large carrot, coarsely chopped
1 celery, coarsely chopped
2 medium garlic cloves, crushed
4 juniper berries, crushed
1/4 teaspoon dried thyme, crumbled
6 cups chicken broth
1 medium tomatoes, drained, coarsely chopped (or 2 canned tomatoes)
turkey gravy (if available)
turkey pan juices (if available0)
2 medium boiling potatoes, peeled and sliced
1 large celery, roott peeled, quartered and sliced
2 medium carrots, peeled and sliced diagonally
1 -2 cup diced turkey meat
1 celery, sliced diagonally
1 cup thickly sliced mushroom
3 tablespoons minced fresh parsley
salt & freshly ground black pepper

Steps:

  • For Broth.
  • Melt butter in heavy Dutch oven over medium-high heat.
  • Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
  • Add onion,carrot,celery, garlic,juniper berries and thyme.
  • Cook until vehetables soften, stirring frequently, about 10 minutes.
  • Add chicken broth,tomato,gravy and pan juices.
  • Bring to boil, skimming surface.
  • Reduce heat, cover partially and simmer 2 hours.
  • Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
  • For Soup.
  • Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
  • Transfer vegetables to processor, using slotted spoon; puree until smooth.
  • Add carrots to broth, cover partially and simmer 5 minutes.
  • Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
  • Cover partially and simmer 10 minutes.
  • (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
  • Mix in 2 tablespoons parsley and season to taste with salt and pepper.
  • Ladle soup into bowls , sprinkle with remaining parsley and serve.

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