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.