Tuesday, July 14, 2009

Turkey Soup

I initially was planning to just make a quick stock, but life got in the way, so this became a slow cooking stock, then soup. It can easily be modified for any kind of fowl carcass you've got laying about, and for any size crock pot. I hope you enjoy!

1 turkey carcass, bones plus and attached meat/skin
water to cover
3 bay leaves
2 large slices dried galangal or ginger
4 whole dried lemons/limes, barely crushed
1/4 navel orange
1/2 cup each: celery, carrot, onion

any remaining meat/bones you have laying about from cooking the bird that didn't make its way to sandwiches
1 tablespoon salt

1 large onion, diced
2 carrots, diced
1 cup celery, diced
1 1/2 cups frozen corn
1 cup sliced sun dried tomatoes (I don't buy mine in oil)
1 can sliced potatoes, drained
1 preserved lemon, rinsed and chopped

Put the all of the first group of ingredients in your crock pot with enough water to cover everything. Set to high heat, cover and go about your business. Come back before you go to bed and turn the crock pot down to low, then sleep. In the morning, go to school or work, then come back to the crock pot. Take off the lid and think, "Huh. That looks really delicious. Guess I should've just stuck the wings in yesterday. And maybe salted it." Grab a pair of tongs and remove the galangal slices, the dried lemons and the half orange, plus any of the more obvious bones. Then stick the second group of ingredients in, with a bit more water and go about your business (just leave it on low this time) because you're too busy with vectors and quiche and "when am I going to finish making those cookies". The next day, come by and turn the crock pot off, then let it cool to room temperature. Then refrigerate it to let the fat congeal on the top. Make sure you forget all about this for a day while you go about your business, then come to the fridge later for a snack and think, "Oh yeah! I was making soup!" This step is important. Take the fat off, then strain it, reserving the liquid, then pick through all the bits to remove bones, spices and bits of fruit or veggies that might be in there. Shred the meat and put it and the stock into a medium saucepan, and add in all of the last group of ingredients. Cook one more hour-ish, uncovered, then serve. I like this over white rice. Makes around 6 servings.

5 comments:

  1. These stocks are such money savers. Turkey stock is so wonderfully and strongly flavored that any soup made with it would be delicious. Yours looks terrific.

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  2. Thanks, Mary! This soup just seems to be better and better each time I eat it. I love how the flavours of foods meld over time.

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  4. Hey Allie, I'm sorry I'm totally clueless when it comes to cuisine :) but that dish looks yummy nonetheless.

    Hope to hear from you soon.

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  5. Hey DJ,

    You never did strike me as someone who spends a lot of time in the kitchen. But thank you! I really loved this soup, and froze some for quick meals in the future. Sorry to hear you're dealing with equally foul weather there!

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