Hearty Turkey Soup

Photo: Denise Torres / Istock

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Add fresh turkey to this rich and flavorful soup.

SERVINGS
6-8

INGREDIENTS
2 quarts turkey stock or broth
1 turkey carcass, meat removed
1 whole carrot, 1 carrot sliced
1 whole stalk celery, 1 stalk diced
1 onion, peeled and halved, 1 onion peeled and diced
2 bay leaves
3 cups turkey meat (light and dark), diced
2 tablespoons olive oil
2 garlic cloves, peeled and chopped
3 cups leftover vegetables, diced (sweet potatoes, parsnips, carrots, green beans)
1 tablespoon chopped fresh sage
creme fraiche, for garnish (optional)

PREPARATION
1. In a large stock pot, add the turkey broth, turkey carcass, whole carrot, whole celery stock, halved onion and one bay leaf. Bring to a boil and simmer for about 1 1/2 hours.

2. Remove the large bones and carcass from the broth. Strain the mixture through a fine mesh sieve or colander. Discard the solids and reserve broth hot.

3. In a separate large soup pot, heat the olive oil. Add the garlic and cook until translucent. Add the cut carrot, celery and onion and cook over medium-low heat until all are softened, about 8 minutes.

4. Add the turkey broth, the chopped sage and the remaining bay leaf to the soup pot. Bring to a simmer. Once simmering, add in the leftover vegetables and diced turkey meat. Bring it back up to a simmer and cook for 5 minutes. Turn off the heat, cover and allow to steam for about 8 minutes or until all the leftover vegetables are softened. Serve with a dollop of creme fraiche if desired.

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