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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
| Posts: | 5214 |
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Here's what we did:
Start by making a stock - -
Ingredients for Stock
Turkey necks and giblets of 2 each 12 pound turkeys
1 heaping teaspoon each of:
Thyme
Marjoram
Celery Salt
Crushed Rosemary
Black Pepper
Sweet smoked Spanish paprika
1TB Olive Oil
1/2 Cup white wine
4 Cups hot water
2 carrots, sliced into 1 inch sections
1/2 large sweet onion, quartered
2 stalks of celery, cut into 1 inch sections
1 TB "Better than boulien" turkey base
In a 4 quart dutch oven, heat to high heat and add the olive oil. Add the turkey necks and giblets. Allow to brown on one side (just 2-3 minutes, watch to make sure they don't burn). Flip everything over and let it do the same on the other side.
The idea here is to get some "color" on the turkey, not to cook it, to add depth and complexity to the flavor.
Add the white wine, water, veg, and all the spices.
Reduce heat and let come to a gentle boil. Add the Turkey Base. Continue to boil gently for 2 hours.
To turn it into soup:
Strain the stock into a 1.5 Qt sauce pan.
Add:
1 carrot, sliced into 1/4 inch segments
6 pearl onions, peeled and halved
2 stalks celery, sliced into 1/4 inch segments
3 small red-skinned potatos, peeled and diced into 1/2 inch cubes
Simmer together for about 35 minutes, or until vegies are tender but still have some body. Add a heaping handful of rotini noodles and continue to simmer until noodles are done (about another 5-10 minutes). Taste, and season with salt or pepper as desired.
This soup is more "veggie" the "Turkey" flavor, but a very delicious flavor in any event. Should reheat for work or lunch superbly!
VARGR
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