Turkey And Vegetable Soup Recipe

Serves: 4

Prep: 30 min.

Cook: 8 h.

Ingredients

• 2 cups leftover turkey, chopped;
• 1 onion, diced;
• 2 parsnips, diced;
• 2 celery stalks, diced;
• 1 cup cauliflower, diced;
• 1 ½ cups cabbage, shredded;
• 2 bay leaves;
• 2 garlic cloves, minced;
• 2 tsp. ground sage;
• 1 tsp. thyme;
• Sea salt and freshly ground black pepper;
• Turkey stock

Ingredients for Turkey Stock

• 1 turkey carcass or 5 lbs. turkey parts (preferably bony parts, like necks and backs);
• 2 yellow onions, quartered;
• 2 celery ribs, cut into big chunks;
• 4 garlic cloves;
• 4 sprigs fresh thyme;
• 1 bay leave;
• 4 quarts cold water;
• Freshly ground black pepper;

Preparation

1. Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
2. Fill the saucepan with water and bring to a boil.
3. Lower heat to a light simmer, and simmer 4 to 8 hours. (adding water if necessary).
4. Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
5. Pick through the carcass. Remove any meat you find, and add it to the meat for the soup. Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
6. Bring to a simmer, and simmer 45 minutes to 1 hour.