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Vegetable: Turkey and Vegetable Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

1 leftover whole roasted turkey
2 medium onions, cored, peeled, chopped
3 medium carrots, peeled, chopped
3 medium stalk celery, cleaned, chopped
salt, fresh ground black pepper
water to cover
leftover turkey meat, diced
2 cups cooked diced potatoes or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups other cooked veggies
2 cloves garlic, chopped
1 cup cooked macaroni
1 cup chopped green onions (greens only)
1/4 cup chiffonade fresh basil
1/4 cup finely chopped parsley
loaf of crusty bread


Recipe

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.

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. Ladle the soup into each serving bowl and serve with the crusty bread. Yield: 6 to 8 servings