Thursday, November 26, 2009

After Holiday Turkey Soup

5 quarts water
1 cup celery, chopped
1/2 cup celery leaves, chopped
1 cup onion, chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper, ground
1 bay leaf
1/2 cup fresh parsley, chopped (see notes)
1 cup fresh peas or frozen peas
1 cup carrot, sliced
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles (8 Oz)
1/4 cup butter or margarine
1/4 cup flour
turkey carcass, from a 15-20 pound turkey

1-In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
2-Heat to boiling; reduce heat, cover and simmer for 1 hour.
3-Remove the bones to a platter and let c ool.
4-Add the parsley through to green beans.
5-Heat to boiling; reduce heat and simmer for 10 minutes.
6-Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
7-Heat to boiling; add noodles and cook uncovered for 10 minutes.
8-Melt butter in a small frying pan; stir in flour.
9-Cook over low heat, stirring constantly, until the flour browns.
10-Stir into boiling soup.
11-When the soup returns to a boil; reduce heat and simmer for 5 minutes.
12-Serve hot in large bowls

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