Thursday, December 01, 2005

Turkey Soup

Sniffle, sniffle. I have another cold. Third time already this fall! *sigh*

Anyway. I made turkey soup from the leftover turkey I had, and it was very tasty and comforting. I heartily recommend it - and I bet it works well using chicken too, of course.

First, I made stock.

Turkey Stock
Approx. 2 litres (8 cups)

1 cooked turkey carcass
2,5 litres / 10 cups of water
2 onions, quartered
2 carrots, sliced
1 tomato, diced
1 thumb-sized piece of ginger, sliced
1 tsp worcestershire sauce

Put everything in a large pot. Bring to a boil, reduce heat, cover and let simmer for a good long while. I left it on for four hours. If needed, skim fat off the top - I didn't get any.

After that, remove the carcass and clean it. Save the meat, toss the bones. (Here's where I philosophized quite a bit about eating animals, and eating ALL of them. I'll go into detail some other time. Maybe.) I fed the skin and icky pieces to my cats. Happy cats. Strain the stock. It made about two litres for me, and I used a third for the soup, and froze the rest.

Turkey Soup
serves 2 generously
700 ml turkey stock
1 onion, finely diced
1 clove of garlic, finely diced
2 tsp olive oil
1 tbsp flour
3 tbsp whipped cream
3 tbsp frozen corn kernels
50 g tiny pasta (I used small angelhair pasta)
leftover turkey meat
salt, pepper

Heat the oil in a large pot. Add the onion and garlic, and sweat for a few minutes. Add the flour, and stir well. Gradually, add the stock. Stir well, and bring to a boil. Let it thicken slightly. Add the pasta. When the pasta seems done, add the corn and the leftover turkey. Correct seasoning, and just before serving, stir in the cream. I happened to have whipped left over, and that makes it foamy, but regular cream will do just fine, too.


IndyFoodie said...

oooh that sounds good, we always end up eating Turkey sandwiches with our leftovers BOOORRRING!

Nic said...

Oh no! Getting sick is the worst! I hope that the soup will help you feel better, Anne.