TURKEY SOUP
Provided by Craig Claiborne With Pierre Franey
Categories soups and stews
Time 1h30m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Put the bones in a kettle and add any leftover turkey skin.
- Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
- Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.
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SAAA “SAAA2009” 2009
[email protected]This soup is a must-try! It's easy to make and so delicious.
Jaylyn Smith
[email protected]★★★★
Mohamed Ahmed Adan
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The broth was bland and the meat was tough.
Azam Azam
[email protected]This soup was a hit with my guests! I made it for a party last weekend and everyone raved about it. The leftovers were even better the next day.
Sumilloh Abdallah
[email protected]This turkey soup is amazing! I made it for my family last night and they loved it. The broth is so flavorful and the meat is tender and juicy. I will definitely be making this soup again.