What to do with your turkey carcass? Make turkey soup of course!
Quick
& Easy Turkey Soup
(6 servings)
Ingredients
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/4 cup all purpose flour
- 3 ounces Glace de Volaille Gold (turkey stock) reconstituted in 8 cups hot water
- 1 cup dry white wine
- 2 sprigs of parsley
- 1 bay leaf
- 4 cups water
- 1 turkey carcass
- 1/2 teaspoons dry thyme
- 6 peppercorns
Graisse de Canard Gold (Duck Fat) can be substituted for the butter and oil.
Procedure:
Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes.
Stir in reconstituted turkey stock and wine. Bring to a boil.
Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
Strain soup into heated serving dish, pressing down hard on the solids. Serve or cool and store.
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