Sunday, November 25, 2012

The gods have given us an elephant....

Or at least it seems that way, time to use those turkey leftovers.  Turkey pot pie is in the offing, but right now it's turkey soup day.  I'm taking the pickings from the turkey carcass and using them in the soup along with some of my favorite soup vegetables --

Turkey Soup

3 leeks, white and tender green tops, cut into rounds, washed well to remove all grit
4 large carrots, diced
1 large fennel bulb, diced(you can use the green tops too if you like)
1/3 cup fresh parsley, minced
2 TBSP olive oil
1 TBSP dried parsley
1 TBSP dried Italian Seasonings
2 tsp. celery seed (NOT salt)
2 tsp. salt
fresh ground black pepper
8 cups turkey broth or chicken broth
8 cups water
turkey meat picked off the bones and any other leftover turkey you wish to add
1/2 lb. egg noodles

Prepare the leeks, carrots, fennel and parsley. 
In a heavy bottomed soup pot (at least 1 1/2 gallons) heat the olive oil over medium heat.  Add the leeks and stir.  Add the dried herbs, salt and celery salt, stir.  Add the carrots and fennel and cover and cook for 10 minutes, stirring twice during that time, to 'sweat' the vegetables.  Add the turkey broth, water and turkey meat, bring to a simmer. 

Meanwhile start pasta water boiling to cook the egg noodles. Add noodles to boiling water and remove noodles when cooked and add to pot once the vegetables in the soup pot are tender.  Remove from heat and enjoy in bowls with a slice of crusty french or sourdough bread.

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