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DEL.ICIO.USFriday Turkey Soup Base
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An ample Turkey Day feast can indeed be the gift that keeps on giving, if you can bear the site of that picked-over carcass long enough to get it into a big soup pot. Divide the soup base among several small containers; freeze what you're not using immediately. (The soup base can be frozen for 3 months. Cool completely, then store in airtight containers.)
"Even if you don't want to turn the turkey carcass into a soup, make the soup base anyway and freeze to substitute for chicken broth in other recipes, " says turkey expert Rick Rodgers. And if you do want soup right away, start with this base.
Hands on time: 10 minutes Total time: 2 hours and 10 minutes Serves: Makes 8 cups
Ingredients:
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2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
1 turkey carcass, chopped into large pieces
4 parsley sprigs
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt (see note)
1/4 teaspoon black peppercorns
Instructions:
In a large soup pot, heat the oil over medium heat. Add the onion, carrot and celery and cover and cook, stirring occasionally, until softened, about 5 minutes. Add the carcass pieces.
Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Add the parsley, thyme, bay leaf, salt and peppercorns. Reduce heat to low. Simmer, uncovered, adding more water as needed to keep the carcass covered, until the broth is well-flavored, at least 2 and up to 4 hours.
Place a colander over a large bowl or pot.
Pour the soup base through the colander and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface.
Add enough water to make 2 quarts soup base, or return to the pot and boil over high heat until reduced to 2 quarts.
Note: If you roasted a turkey using a salt rub or brine method, omit salt from soup base. -- Adapted from "Thanksgiving 101" by Rick Rodgers
Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Add the parsley, thyme, bay leaf, salt and peppercorns. Reduce heat to low. Simmer, uncovered, adding more water as needed to keep the carcass covered, until the broth is well-flavored, at least 2 and up to 4 hours.
Place a colander over a large bowl or pot.
Pour the soup base through the colander and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface.
Add enough water to make 2 quarts soup base, or return to the pot and boil over high heat until reduced to 2 quarts.
Note: If you roasted a turkey using a salt rub or brine method, omit salt from soup base. -- Adapted from "Thanksgiving 101" by Rick Rodgers
Nutrition:
Per serving: 30 calories, (percent of calories from fat, 45), 2 grams protein, 2 grams carbohydrates, trace fiber, 2 grams fat, 1 milligram cholesterol, 313 milligrams sodium.
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