Adapted from Cook's IllustratedWe made this Monday night, and it was deelish! The 2 cups of white wine (or white vermouth in my case) really did some wonderful to the broth.
Combine in a large stock pot.
1 turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1 large onion , peeled and halved
1 large carrot , peeled and chopped coarse
1 large rib of celery , about 4 ounces, chopped coarse
3 medium cloves of garlic , unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
4 1/2 quarts water
Bring to boil over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
Strain stock through large-mesh strainer into large bowl or container and discard solids. Cool stock slightly, about 20 minutes; spoon fat from surface.
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon chopped fresh rosemary
1 quart turkey stock
1 cup water
2 carrots cut into thin rounds
1 cup medium shell pasta
2 celery stalks, chopped
½ cup chopped fresh parsley
Heat butter and oil in large pot and add the onion, garlic, thyme, and rosemary. Saute on medium heat until onions begin to brown, about 5 minutes.
Increase heat to high, add broth and water and bring to a simmer. Add carrots and cook until tender, about 10 minutes.
Add the pasta and celery and cook until just tender. Stir in parsley and lemon juice. Continue to cook until pasta reaches your preferred texture and all other ingredients are heated thoroughly.
Serves 6.
2 comments:
Recipe looks great. Making the stock seems simple and straightforward. I don't see any actual turkey meat in the recipe. Is that correct?
Eleni: I do not see it in the receive either, but you certainly could add it. IF it is from the cooked turkey that gave up the bones, my recommendation would be to add the turkey eat at the end to warm through. It would not need more cooking. Also, I prefer to pre-cook my pasta and not cook it in the soup. It absorbs too much of the valuable broth and makes the soup more thick, less broth. This is just a personal opinion. FYI, this is the stock I have been making for years, always to reave reviews. Never saw it with the soup receipe offered. Nice one-stop-shop.
Thank you,
CJS
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