Recipe by Leslie in Texas
Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".
Top Review by Betsyschu
What a wonderful recipe! I did not have the pan juices or gravy, and did not use juniper berries, but a bouquet garnis of fresh herbs (the soup blend) which worked very nicely. Chopping, then browning the turkey carcass is key! I will be using this instead of my family's wonderful turkey soup recipe from now on.
- 2 tablespoons butter (1/4 stick)
- 1 cooked meaty turkey carcass, chopped
- 1 large onion (with skin )
- 1 large carrot, coarsely chopped
- 1 celery, coarsely chopped
- 2 medium garlic cloves, crushed
- 4 juniper berries, crushed
- 1⁄4 teaspoon dried thyme, crumbled
- 6 cups chicken broth
- 1 medium tomatoes, drained, coarsely chopped (or 2 canned tomatoes)
- turkey gravy (if available)
- turkey pan juices (if available0)
- 2 medium boiling potatoes, peeled and sliced
- 1 large celery, roott peeled, quartered and sliced
- 2 medium carrots, peeled and sliced diagonally
- 1 -2 cup diced turkey meat
- 1 celery, sliced diagonally
- 1 cup thickly sliced mushroom
- 3 tablespoons minced fresh parsley
- salt & freshly ground black pepper
Directions See How It's Made
- For Broth.
- Melt butter in heavy Dutch oven over medium-high heat.
- Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
- Add onion,carrot,celery, garlic,juniper berries and thyme.
- Cook until vehetables soften, stirring frequently, about 10 minutes.
- Add chicken broth,tomato,gravy and pan juices.
- Bring to boil, skimming surface.
- Reduce heat, cover partially and simmer 2 hours.
- Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
- For Soup.
- Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
- Transfer vegetables to processor, using slotted spoon; puree until smooth.
- Add carrots to broth, cover partially and simmer 5 minutes.
- Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
- Cover partially and simmer 10 minutes.
- (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle soup into bowls , sprinkle with remaining parsley and serve.