Turkey Soup with Root Vegetables The Best Recipes

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Turkey Soup with Root Vegetables

"A recipe for Thanksgiving leftovers. Instead of the turkey carcass, you may use 3 to four pounds of turkey necks, backs, and wings. Serve the soup with Parmesan cheese."

Ingredients :

1 roast turkey carcass, cut into portions
12 cups bloodless water
three stalks celery, chopped
2 carrots, chopped
1 Spanish onion, chopped
1/4 bunch Italian parsley
2 bay leaves
12 complete black peppercorns
2 tablespoons olive oil
1 pink onion, chopped
2 stalks celery, diced
2 carrots, diced
1 huge parsnip, peeled and diced
half pound rutabagas, peeled and diced
2 cloves garlic, minced
2 tablespoons minced Italian parsley
salt and black pepper to taste
1 cup uncooked orzo pasta

Instructions :

Prep : 40M	Cook : 6M	Ready in : 4H20M

Bring the turkey carcass and water to a boil in a large pot over high warmth. Skim off and discard any scum that bureaucracy. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce warmness to medium-low and simmer uncovered for 3 hours. Strain the turkey broth thru a mesh sieve and read off any fats that floats to the surface.
Heat the olive oil in a large pot over medium heat. Stir inside the pink onion; prepare dinner until the onion has softened and became translucent, approximately five minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook dinner five minutes greater. Stir inside the garlic and chopped parsley, and cook dinner for 1 minute extra. Pour in the turkey broth, season to taste with salt and pepper, and convey to a simmer over high heat.
Reduce warmth to medium-low and simmer until the vegetables are nearly soft, 15 to 20 mins. Stir in the orzo and cook till just tender, about 7 mins. Cover and get rid of the pot from the warmth. Let stand till the orzo is gentle, approximately 5 minutes.

Notes :

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