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Turkey: Smoked Turkey Soup

Source of Recipe

Tom Solomon


List of Ingredients

2 lb Smoked turkey , chopped
4 qt Turkey stock
2 lb Carrots, chopped
3 Ribs celery, chopped
1 lg Onion, chopped
1 lg Jalapeno, chopped
3 Cloves elephant garlic, chopped
6 tb Minced garlic
56 oz Canned tomatoes with liquid, chopped
2 lb Frozen corn
1 lb Frozen okra
1 lb Frozen crowder peas
4 tb Black pepper
4 tb Nuoc mam
4 tb Worcestershire sauce
2 tb Dried sage, crumbled


Recipe

The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.

At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.