All Posts in Category: Soups
I created this delicious recipe many Thanksgivings ago to use up all of the left over crudités, wine, and of course to utilize all of the meat left on the turkey carcass. At the very end of simmering I add a small amount of miniature pasta, Acini de pepe, which in Italian means “grains of pepper”for texture. One large batch of this soup makes a wonderful lunch or dinner for a few days, which is restorative and nurturing, and leaves plenty for the freezer for those busy winter months. You will be so happy when you remember after a long day that you have some ready to go in the freezer. Thaw, reheat… add a glass of wine and some crusty bread and you will be in heaven.
1 Thanksgiving Turkey Carcass
2 celery stalks
1 large sweet onion halved
1 garlic pod
Water (or water/white wine combo) to cover
*I use a combination of water and Hogue Pinot Grigio (my favorite cooking wine because it is inexpensive and good enough to drink) the wine combination adds an extra dimension of flavor.
Add all ingredients in a very large stock pan, bring to a boil and simmer covered with lid ajar for two to three hours….add water if needed.
Place strainer over another large pot or bowl and pour broth, bone and vegetables in strainer. Move strainer to other side of sink and cool bones and turkey with cold water, removing vegetables and garlic to discard. Set broth aside to cool slightly so fat will skim to the surface.
Separate turkey from bones and shred, set aside, You will be amazed at how much a turkey carcass will produce for a monster pot of soup.
Olive oil to cover bottom of large stock pot
1 bunch celery hearts finely sliced
1 bunch of carrots finely diced *I used multi colored organic carrots from Trader Joes
2 large sweet onions chopped
Garlic to taste….*I use a lot
1 to 2 cups white wine such as Pinot Grigio
Stock (with fat skimmed off of surface)
Shredded turkey from carcass
½ to 1 package small pasta such as De Cecco’s Acini di Pepe
1 to 2 packages of Knorr vegetable soup *Optional
Salt and Pepper to taste
Fresh herbs to add at the end such as parsley *Optional
1 to 2 cans fire roasted tomatoes *Optional
Add olive oil to a large stock pot and turn on medium high. Add onions and garlic, and layer carrots and celery on top. Let cook for 30 seconds to one minute and stir. Reduce to medium and stir on and off. When vegetables begin to soften add Knorr vegetable soup packet or packets if using. This depends on how large of a batch you are making. Add wine and stir….add broth (after skimming fat off of surface) and shredded Turkey (and canned tomatoes if using adds balance and some sweetness) and simmer for 15 to twenty minutes. Turn off heat add ½ box Acini De Pepe and let sit covered for 10 to 15 minutes to finish cooking.
*This is delicious with a store bought rotisserie chicken as well. Just remove the chicken and shred prior to making the stock. In a hurry? Skip the stock section of this recipe move straight to assembling and cooking the soup and add your own broth from the freezer or store bought.
From my heart to yours,
Bon Appetit and Namaste!
1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored, chopped very fresh tomatoes
4 28-oz cans whole tomatoes, crushed with juice
1/4 cup chopped fresh parsley
1/2 cup dry white wine
1 cup homemade chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 tablespoons butter
Salt and freshly ground black pepper to taste (about 10 dashes each)
Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion. Saute until the onion is clear. Add the remaining ingredients except butter and salt and pepper. Bring to a simmer and gently cook, uncovered 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
This delicious sauce freezes well. I used almost all of it with two shredded pot roasts for our Bolognese dinner with our firemen and their wives.
Bon Appetit & Namaste!
Fire House Bolognese