The Recipe Box: Home-made Cream of Turkey Soup
February 12, 2015 Leave a comment
Last year, I made turkey pot pies with the leftovers but there was too much crust, so this year I made cream of turkey soup. The best thing about this is everything in the soup was homemade. Even the stock. This way, I could control the salt and leaving it out altogether.
If you’ve never made stock before, it’s easy. Just pick off as much of the meat as possible, then put the carcass in a large pot. A stock pot is preferred, but I used my spaghetti pot. Add five cups of water, two roughly chopped carrots and two chopped celery sticks, a chopped onion, a bay leaf and several stocks of parsley. Bring everything to a boil and then turn it down to med-low heat, and let everything boil for four hours. When the time is up, take some cheesecloth and place it over a large bowl and carefully pour the stock onto the cheesecloth. This will strain everything. Let it cool. Put the liquid in the fridge for 8 hours. As it cools, the fat will come to the surface and solidify. Scrape it off.
Or, you could use store-bought chicken or turkey stock. 😛
The link to the soup is at the bottom of the post. It was really simple. An interesting note, the recipe calls for milk, I put in cream. I used heavy cream because the higher the fat content in the liquid you use, the thicker the soup will be. Our soup was creamy, but I found it a little on the thin side, but Husband could only find cream that was %18.
What do you make with your leftovers? Any good recipes I can try for next year?