Turkey Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Onion, chopped
1 each: Carrot, chopped
1 each: Stalk celery, chopped
2 tbsp: Unsalted butter,
1 tbsp: Vegetable oil,
1/4 cup: All purpose flour,
4 cup: Chicken stock,
4 cup: Water,
1 cup: Dry white wine,
1 each: Turkey carcass,
2 each: Sprigs of parsley,
1/2 tsp: Thyme,
1 each: Bay leaf,
6 each: Peppercorns,
Directions:
Cook onion, carrot and celery in the butter and oil over moderately
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add
turkey carcass broken in pieces, parsley, thyme, bay leaf and
peppercorns. Simmer soup, partially covered, skimming any froth as ti
rises to surface, for about 1 1/2 hours. Strain soup into heated
tureen, pressing hard on the solids. Serve or cool and store.
Source from luhu.jp
high heat, stirring for 7 to 10 minutes or until vegetables are
golden. Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add
turkey carcass broken in pieces, parsley, thyme, bay leaf and
peppercorns. Simmer soup, partially covered, skimming any froth as ti
rises to surface, for about 1 1/2 hours. Strain soup into heated
tureen, pressing hard on the solids. Serve or cool and store.
Source from luhu.jp