Creamy Turkey Vegetable Soup
Source of Recipe
Original
Recipe Introduction
This is a delicious , healthy winter comfort soup and a good use for the leftover Thanksgiving turkey and carcass .
List of Ingredients
6-8 cups rich turkey stock ( see recipe below)
1 cup chopped onions
1 cup chopped celery
1 large baking potato peeled and cubed
2 cups slice carrots
2 cups frozen peas
1-2 cups turkey cut in bite size pieces
1 tablespoon salt
1/2 teaspoon black pepper
1 12oz. can condensed milk or use whole milk
1 tablespoon dried or fresh parsley (optional)
Stock can be done a few days in advance: Remove all the turkey meat you can from legs, back , wings ,etc. and cover carcass with water . Add 1 TBS. salt , 1 medium onion quartered and 1 TBS. vinegar (optional but gets marrow out of bones and adds no flavor) . Bring to boil , reduce heat and simmer 3-4 hours . Strain and cool . (refrigerate over night is best so fat can congeal). Remove most of fat and save 1/4 cup .
Recipe
Saute onions and celery in the 1/4 cup fat . Turn heat to medium and add stock , potatoes and carrots cooking until done about 30 minutes . Turn heat to low and add peas and turkey . Cook 5-8 minutes . Add milk and parsley . Do not boil. Adjust seasons . If you like the soup to be more like stew mix 1 tablespoon flour to milk and cook on low for 3 more minutes .
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