Perfect Turkey Soup
Aug. 27th, 2008 08:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)

I saved the uncooked turkey neck and all of the bones from the turkey I cooked on Sunday. Today I had my sous chef, Alex, make the stock while I was at work. He put the bones and neck into a big stock pot. He added half an onion, cut into slices, some celery (the tops of the bunch), and the tops and bottoms of some carrots. He also added a couple of tablespoons of peppercorns (cracked), a couple of hefty pinches of kosher salt, and a palmful of dried parsley flakes. He brought it to a boil and then let it simmer for about 5 hours.
Prior to my getting home he cut some vegetables and had my apprentice photographer, Baxter, take some pictures.
Vegetables for the soup included onion, bell pepper, celery, and carrots.






Once I got home, we started the soup making process. We first drained the stock through a colander.

Then we drained it through a sieve. We actually did this twice.

I received a great tip from my friend,
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)


I stirred the pot and then added the vegetables my sous chef cut up previously.

Now, add cut up turkey. This is about 4-5 cups of turkey I cut up Sunday night.

Stir everything to incorporate all the ingredients and let it simmer for about 20-30 minutes or so.

After the vegetables have simmered, add pasta. Or not. I like egg noodles in my turkey soup!

Just before serving, add a tablespoon or so of worcestershire sauce. It adds amazing depth of flavor!

Now, serve! This soup was the most amazing turkey soup I have ever made.
no subject
Date: 2008-08-28 07:03 pm (UTC)Next time, cook the vegetables in oil with garlic until
almost limp. Then add the stock. Another layer of flavor.
Didn't I tell you? My father in law was the shit.
no subject
Date: 2008-10-16 07:54 pm (UTC)