Turkey Stock and Soup
Given by Kathy Altman, our farm consultant hired to do third party review of our business planning efforts. I have been told this recipe was worth all the effort! Thank you Kathy.
Turkey Stock
Bones and carcass from leftover turkey
6 sprigs parsley
8 peppercorns
1 medium onion, diced
1 bay leaf
3 ribs celery, diced
1 teaspoon dried thyme
1 carrot, diced
6 whole cloves
Break the carcass into small pieces and put in a stockpot or large kettle with all the remaining ingredients. Add 4 quarts of cold water and bring to a boil. Reduce the heat at once and simmer uncovered for 2 ½ to 3 hours, or until reduced by half. Strain. Cool uncovered and refrigerate until ready to use. Remove fat. The heated broth may be served as is, used as turkey stock, or used as the base for turkey soup.
Turkey Soup
3 large onions, chopped fine
3 quarts turkey stock
3 ribs celery, chopped fine
2 cups light cream
2 carrots, peeled and chopped
Salt and pepper
2 sticks (1/2 pound) butter
¼ cup finely diced cooked turkey
1 ½ cups all-purpose flour
¼ cup cooked rice
Cook the onions, celery, and carrots in a little water in a saucepan for 20 minutes or until tender. Set aside. In a large heavy pan, melt the butter and thoroughly blend in the flour over low heat. Heat the turkey stock and cream. Add very gradually to the butter-flour mixture, stirring with a whisk until lumps disappear. Add the reserved vegetables, the water in which they were cooked, and the seasonings. Stir and cook over low heat 10 minutes. Taste and correct the seasoning. Add the turkey and rice. Serve in large bowls. Makes 3 quarts of soup.
Serves 12-16
