Monday, December 12, 2011

Turkey Noodle Soup

Oh the leftovers.  How do I love thee? You don’t?  Why?  It’s the best part.  Just don’t make sandwiches and you’ll be fine.  Try this instead. 
I love this soup with unholy love.  The broth alone tastes like warm mittens and grandma’s kitchen and hugs.  Plus it’s pretty much like a flu-shot, because it will kill a cold stone dead*.

The carcass of the beast: leftover giblets such as neck and heart, all bones, any discarded skin
2 cups dry white wine
      3 ½ quarts water

4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick

4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick

1 sweet potato, chopped

1 unpeeled onion, quartered

1 large garlic clove, smashed

1 teaspoon whole black peppercorns

1 large fresh bay leaf

6 oregano sprigs (sticks? Pieces? The branch they come on, don’t work for it)

2 thyme sprigs

2 rosemary sprigs
1 lemon, halved

Kosher salt

½ pound  noodles (Splurge on the good stuff or make your own)

      ½ pound shredded turkey leftovers, mostly dark meat if possible

       ¼ cup finely chopped flat-leaf parsley

In a giant stockpot pour the wine over the carcass and heat on medium high until fragrant.  Add water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 45 minutes to an hour. Place a strainer over a large heat-proof bowl and spoon all large bits into it.
Add the sliced carrots, celery and sweet potatoes to the broth, cover and simmer until just tender, about 12 minutes. Pour any juices that have accumulated in the bowl back to the pot.  Add the noodles, turkey and parsley to the pot and bring to a simmer for about 10 minutes. Ladle the soup into bowls and serve hot.

*This claim has not been verified by the FDA, or any legitimate study, or anyone but me.  You know it’s still true.

No comments:

Post a Comment