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Turkey Soup

Turkey Soup


1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup all-purpose flour
4 cups water
4 cups chicken stock
1/2 cup dry white wine
  turkey carcass
2 sprigs parsley
1/2 tablespoon thyme
1 bay leaf

Cooking Instructions

Pull apart any leftover turkey meat with your hands, really working the bones to find the remaining secret sweet meat.

Chop onion, carrots and celery. Finely dice a carrot for garnishing the nearly finished soup later on.

Then cook the onion, carrot and celery in olive oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add dry white wine and bring to a simmer.

Add the turkey carcass, chicken stock, water, bay leaf and peppercorns. Make a bouquet garnish by tying fresh parsley and thyme in a little bundle so that you can remove it easily later on.

Bring everything to a boil, then lower to a simmer and cook for about an hour. Remove large pieces of carcass and strain the soup back into a skillet. Heat over a medium heat.

Add the turkey and diced carrots and season with salt and pepper. Simmer the soup and skim any froth or fat as it rises to the surface.

Equipment List

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