Hearty Turkey and Vegetable Soup

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READY IN: 3hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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