Turkey & Vegetable Soup from Emeril Lagasse
Ingredients for turkey stock:
1 leftover whole roasted turkey
2 medium onions, chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Freshly ground black pepper
Water, to cover
Ingredients for soup:
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Directions for turkey stock:
Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
Directions for soup:
Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to
stock. Heat through.
Cooks Tips: As always is the case with soup it tastes better the next day. The adorable little pasta I used in this soup recipe is Ditalini. It's a perfect size. As the recipe calls for one cup of macaroni (in my case Ditalini) to be added, where it calls for 2 cups of cooked diced potatoes, rice or pasta, I chose to add potatoes. Frozen peas and corn work great. I do cook fresh green beans. I added 2 cups of diced turkey meat. You'll see in the picture I used a dried herb. The store didn't have fresh basil so I used 2 tablespoons of dry.