I make the best turkey soup

[MissMillie]

Just thought I'd throw that out there for discussion.

The stock was make w/ a turkey carcas, water (of course), celery, onion, bay leaf and brandy. I strained it so I would just have the broth.

For the soup, I added, onion, celery, baby carrots, tomatoes, pearl pasta, turkey, and salt & pepper.

[Elbowroom]

1. care to share

how to prepare the said soup?


I am a Soupaholic!

[MissMillie]

3. make the stock first

in a big stock pot. Put the carcas in the pot, cover it with water, add 2 stalks of celery (chopped), 1 onion (chopped) 3 bay leaves, and 1/2 cup brandy.

Bring to boil and let it simmer for AT LEAST 30 minutes.

Strain it. (if you like, at this point, you can freeze the stock)

Put the stock into a soup pot, and add 1 stalk chopped celery, 1 chopped onion, 1.5 cups chopped baby carrots, 1/2 can diced tomatoes. Bring this to a boil and then turn it down to medium to simmer.

While that comes to a simmer you can cook your pearl pasta in a separate pan (I don't like to add the starch to the soup) and clean what's left of the turkey meat off of the carcas.

When the carrots are tender, add the turkey meat and the (strained and rinsed) pasta.

Sometimes I'll add 1/2 bag of frozen green beans.

Salt & pepper to taste.

Enjoy!

[RFKHumphreyObama]

6. Sounds absolutely delicious

I've never had turkey soup but I'd love to try your recipe MissMillie

[MuseRider]

2. Mmmmm

I make turkey soup as well. I love it. I do not use brandy or bay leaf or pasta. Instead I use cilantro and rice. Yours sounds good, I will try it that way. How much brandy?

[On the Road]

4. I Will Have to Disagree

at least until we can have a taste test. :)

By and large my recipe is similar to yours. I do not use carrots or tomatoes. I use rice instead of pastina. I use lots of celery and onions. And it's drenched with thyme -- preferably fresh -- the only dish I use large amounts of thyme in.

Brandy is something I will have to try. Alcohol works in unexpected places.

[eileen from OH]

5. NO! I make the best turkey soup!

My stock is the turkey carcass, enough water to cover, toss in a few chicken bouillon cubes, a few celery stalks sans leaf (which I save and chop to throw in later), a peeled carrot or two, an onion (quartered) and a potato (peeled and quartered.) Simmer for a few hours and strain BUT, when straining, force the potato through the strainer (gives the stock some body. Instead you can also throw in some leftover mashed potatoes - they melt right in.) Pick off turkey carcass and throw pieces back in the stock along with any left over turkey. Add a bunch of parsley, some poultry seasoning and/or thyme or a bit of sage. Simmer a bit then add some noodles & the chopped celery leaf & any leftover gravy. If I don't have any of the last - my family are gravy-lovers, I might throw in a jar of gravy. The thing is to taste, taste, taste the stock and boil down if too weak (or add another bouillon cube or two.)

Mmmmmm, I'm hungry!

eileen from OH