OK, so how many of you are also eating turkey noodle soup tonight? It’s not the most inventive dinner but you get why this is what we are eating. The key to the classic turkey soup is the stock. If you haven’t yet taken advantage of your turkey bones, now is the time!
Stock: Take your turkey carcass and place it into a large stock pot. Fill it with enough cold water to cover it by two inches. Add carrot, celery, and onion, all in a rough chop size. Then tie together parsley stems, bay leaf, and thyme and add that to the pot. Bring the liquid to a boil and back it down to a low simmer. The liquid should not be still, it is a moving liquid but not at a boil. Keep this going for a few hours, skimming the top of the stock every half hour or so. When it’s finished you strain out and discard the solids and you are left with the turkey stock. I used all of mine for the soup tonight but you can also cool it, pour it into containers and freeze it for later use.
Into my crockpot went my stock as well as a leek from the winter share.
Carrots from the share joined the party as well as some celery and two bay leaves. Oh, and don’t forget the chopped up turkey of course! I also add about 2 Tablespoons of tomato paste, the acidity is helpful in the soup base.
About 2 hours in I added a bag of frozen corn that I pulled out of the freezer from this summers crop. Into the pot it went. After a total of about 4 hours I cooked some pasta on the stove and added it to the crock pot. At this point you need to give it a taste and season the soup accordingly.
We served this with sliced apples from the share, a couple of sliced pears, and big hunks of crusty bread for dipping. It was a great bowl of hot soup on a chilly night. So, get that turkey carcass cooking, don’t throw it away! Enjoy.