Turkey Soup
Description
Transform your leftover turkey carcass into a luxurious, golden soup that is far superior to store-bought broth. This recipe uses a classic roux of butter, oil, and flour to thicken the liquid, creating a silky texture that coats the palate. The base of sautéed onions, carrots, and celery provides a sweet, earthy foundation, while dry white wine adds a subtle acidity that brightens the rich flavors. Simmering the carcass for hours extracts collagen and deep savory notes, resulting in a comforting, hearty meal perfect for cold winter evenings.Directions
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In a large stockpot, melt the butter with the vegetable oil over moderately high heat.
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Add the chopped onion, carrot, and celery, and sauté, stirring occasionally, for 7 to 10 minutes until the vegetables are golden brown.
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Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
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Gradually stir in the chicken stock, water, and dry white wine to avoid lumps.
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Bring the mixture to a boil, stirring frequently.
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Add the turkey carcass (broken into pieces if large), parsley sprigs, thyme, bay leaf, and peppercorns.
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Reduce heat to low, cover partially, and simmer for about 1.5 hours, skimming any froth that rises to the surface.
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Remove the carcass and large herb sprigs from the pot.
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Strain the soup into a heated tureen or serving bowl, pressing hard on the solids to extract all the flavorful liquid.
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Serve hot, or cool and refrigerate for later use.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 161kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.7g9%
- Cholesterol 31mg11%
- Sodium 34mg2%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 5.8g24%
- Sugars 0.9g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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