It's the day after Thanksgiving. Out there across the nation...millions of pounds of leftover roast bird. What are we going to do with all that turkey? Sandwiches are fine, but a week’s worth of turkey sandwiches can get old, as many a brown-bag lunch carrying kid will attest to in the week after Thanksgiving.
If you’re of a mind to treat that leftover bird with a bit more culinary finesse than just a sandwich, below is an eclectic assortment of turkey soup recipes.
To make any turkey-based soup you’ve got to have turkey stock. So, once you’ve removed all the meat that can be carved off the turkey, don’t throw that carcass away! Within that carcass lies a universe of flavor, waiting to be distilled into a fine turkey stock, which may then be used as a base for many different soups.
BASIC TURKEY STOCK
Ingredients:
- Leftover turkey carcass (including skin, leftover dressing, pan drippings, etc.)
- 2 carrots, cut up
- 2 sprigs parsley
- 2 onions, quartered
- 3 celery tops (celery leaves are packed with flavor)
- 3 teaspoons salt
- 1 teaspoon pepper
- 1 bay leaf
- 1/4 teaspoon thyme (or poultry seasoning)
- garlic cloves (optional, to taste)
Preparation:
- Break up carcass and place in the largest kettle you’ve got (or crock pot)
- Add other ingredients and cover with water
- Bring to a boil, then reduce heat and simmer, covered, for at least 4 hours. The longer it simmers, the richer the flavor, so don’t be afraid to let it simmer for up to 6 hours.
- Strain stock through colander into another pan
- refrigerate, covered, until layer of fat congeals on top. Skim off fat.
- Taste the defatted stock. If flavor seems too weak, boil it down to evaporate some of the water and concentrate the flavor. You may also add chicken bullion cubes or a can of chicken stock to augment it, if the flavor seems too weak.
At this point, you're ready to roll with whatever kind of turkey soup you desire. Or try one of the recipes, below.
CREAM OF TURKEY SOUP
Ingredients:
- 2 cups cooked turkey pieces
- 4 cups turkey stock
- 1/2 cup chopped celery
- 1 cup cooked rice
- 1/2 cup cream
- Salt to taste
- 1 tablespoon chopped parsley, pepper
and paprika to taste
Preparation:
- Simmer celery in stock until tender
- Add rice and turkey and cook about 5 minutes
- Stir a little hot soup into the cream to heat, and then add cream to soup
- Add parsley and other seasonings to taste.
Makes about 4 servings. Remember that any leftover creamed soup may be used in recipes calling for canned creamed soup.
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ORIGINAL COLOPHON AFRICAN PEANUT SOUP
Although I use the genuine recipe, it seems to me that my homemade African Peanut Soup doesn’t have quite the savor of the Colophon’s. Maybe has something to do with having to cook it. Anyway, the original recipe calls for chicken stock; this recipe uses turkey stock. Otherwise, the recipe is identical. Courtesy the Colophon Cafe, Bellingham.
1.) Blend in food processor to create soup base:
- 1 oz fresh ginger root, scrubbed and diced (I’ve substituted dry ginger before, but the flavors just aren’t the same – use the fresh ginger – you can get it at most grocery stores, Trader Joe’s, etc.).
- 2 cloves garlic
- 1 tsp crushed chili peppers
- 3-1/4 cups diced tomatoes, canned or fresh
- 1-3/4 cups dry roasted peanuts (unsalted)
- 1 small onion, chopped
2.) Place soup base in pot, add the following, and cook to 165° F. If you wish you may decrease the water and increase the amount of stock added, proportionately.
- 1-1/2 cup turkey stock
- 3 cups water
3.) Make a roux of 1/4 cup melted butter & 1/4 cup flour and add to soup, stirring with wire whisk to thicken.
4.) Finally, add the following ingredients:
- 2 cups diced tomatoes, canned or fresh. These are added to thin soup slightly and add chunkiness. Add additional water as need to thin to “chowder consistency.”
- 1/2 lb Cooked and cubed turkey
Garnish with crumbled dry roasted peanuts, and serve with buttered whole wheat rolls. Bon Apetiti!
Serves 6-8 people.
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