We did have some turkey left over from Thanksgiving. I wanted to use the leftover turkey to make dishes that enhances the turkey.
This soup was the perfect recipe for that!
I used mostly the legs and the wings. It seems no one wanted to eat those on the holiday.
Using the bones helps develop the broth. It gives it a lovely flavor.
The herbs I used when making the turkey on Thanksgiving gave the soup a wonderful herb base as well.
The celery and onion are super soft and almost buttery by the end of cooking.
The cream was a great touch as well. The soup was creamy and delicious!
TURKEY SOUP
Turkey Scraps and Bones
1 Quart Cold Water
1/2 Cup Chopped Celery
1 Onion, Sliced
1 Tablespoon Fat
1 Tablespoon Flour
Dash Mace
Salt and Pepper To Taste
1 Cup Cream
Place turkey scraps in a kettle and cover with cold water. Add celery and onion and simmer for 2 to 3 hours. Melt fat, add flour and when smooth add to soup and cook until slightly thickened. Add mace, season with salt and pepper and simmer a few minutes longer. Add cream and serve immediately.
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