Savory Smoked Turkey Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor
A couple of posts ago I presented a recipe for slow smoked whole turkey. Considering the size of the bird and that only two of us would be partaking for the initial meal a good deal of turkey would be left for future consumption.
A really easy recipe to use up some of the most flavorful turkey parts, the legs, thighs, and wings, is to make a country savory soup. Simple to prepare with a cook time of about two hours, including making the stocks, and completing the soup. As a bonus, depending on how many quarts you create, there will be soup in the freezer for future quick meals.
Add a salad, a glass of wine and…
Enjoy!
Equipment/ utensils required:
Cheesecloth, chef’s knife, cutting board, mixing bowl, measuring cups and spoons, 10 quart stock pot, medium pot, spider or slotted spoon.
Ingredients:
Legs, wings, and thighs of a previously smoked (or cooked) turkey
7 quarts of water
Two fresh sage leaves or 6 sprigs fresh thyme or 1 tbsp. dried thyme
4 carrots chopped
1 large sweet onion chopped
6 small red potatoes chopped or two sweet potatoes, peeled and chopped
4 stalks of celery chopped
4 cloves of garlic chipped coarsely
1/2 cup sun dried tomato paste or spread
1 tsp. dried rubbed sage
¼ cup olive oil
1/8 lb. unsalted butter
2 tbsp. black pepper
Salt to taste
Method:
1. Add the turkey parts to the larger stock pot with 5 quarts of the water, the fresh sage and thyme, bring to a boil and simmer parts until the meat is tender enough to separate from the bones. Remove the parts to cool and strain the stock through layers of cheesecloth to remove particulates. Wash out the stock pot. Add the stock back to the pot and reserve. When the turkey parts have cooled enough to handle remove the flesh and cut into large chunks. Check carefully for small ligament and bones as turkey legs and thighs have a lot of connective tissues. Add the meat back to the stock and bring back up to a simmer
2. Add the vegetables to the other two quarts of water in the other pot and bring to a boil, reduce to a simmer and cook until the vegetables are not quite cooked all the way through. At this point ladle out the vegetables with a spider and add to the turkey stock and meat, add half the vegetable stock and reserve the other quart for future use, and continue to simmer.
3. Add the butter, olive oil, sun dried tomato paste, crushed red pepper, black pepper and dried sage and continue to simmer for about twenty minutes adding salt until the desired saltiness in reached and the stock is well married.
Makes: About 8 quarts of soup.
Nutritional Information per 8 oz. serving:
Calories 113, Fat 13.7 gm, Cholesterol 25 mg, Sodium 268 mg, Carbohydrates 8.4 gm, Protein 19.4 gm.

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