Friday, May 24, 2013
Classic Turkey Soup
You and your guests are sure to gobble up this turkey soup. It's the perfect way to put your leftovers to good use. Plus, it's lite as a feather!
At a glance
- 6 lb. turkey breast with bones (with at least 2 cups of meat)
- 2 medium onions
- 3 stalks celery
- 1 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried sage
- 1 tsp. dried basil
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried tarragon
- 1/2 tsp. salt
- Black pepper, to taste
- 1/2 lb. Italian pastina or pasta
- Place turkey breast in large 6-quart pot; cover with water until at least three quarters full.
- Peel onions, cut into large pieces, and add to pot; wash celery stalks, slice, and add to pot.
- Simmer covered for about 2 1/2 hours.
- Remove carcass from pot and divide soup into smaller, shallower containers for quick cooling in refrigerator.
- After cooling, skim off fat.
- While soup cools, remove remaining meat from turkey carcass and cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and spices.
- Bring to boil and add pastina; continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.