Turkey Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 161

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

1
In a large stockpot, melt the butter with the vegetable oil over moderately high heat.
2
Add the chopped onion, carrot, and celery, and sauté, stirring occasionally, for 7 to 10 minutes until the vegetables are golden brown.
3
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
4
Gradually stir in the chicken stock, water, and dry white wine to avoid lumps.
5
Bring the mixture to a boil, stirring frequently.
6
Add the turkey carcass (broken into pieces if large), parsley sprigs, thyme, bay leaf, and peppercorns.
7
Reduce heat to low, cover partially, and simmer for about 1.5 hours, skimming any froth that rises to the surface.
8
Remove the carcass and large herb sprigs from the pot.
9
Strain the soup into a heated tureen or serving bowl, pressing hard on the solids to extract all the flavorful liquid.
10
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.

Keywords: turkey, soup, broth, carcass, stock, comfort food, winter, homemade, vegetables, wine, thyme, parsley, bay leaf, simmer, roux, hearty, protein, dinner, leftovers

Read it online: https://www.chefs-mate.com/recipe/turkey-soup-4/