Diane Blanchard, you asked for my recipe for homemade turkey soup… it’s quite easy actually and yummy (it probably takes more time for me to sit here, formulate my thoughts and type it than it does to conjure up the soup! haha). So here’s my recipe. Mind you, there are a whole lot of ladies (and a few men, not many, but I’m sure a few… haha) who are excellent cooks and will read my recipe and say “well, I do this or I do that and mine is better” if so, please send Diane a FB post and give her your recipe. First of all ya gotta cook a turkey … (of the ‘fowl’ type, husbands don’t count, they tend to be a bit chewy bwahahahaha). After you’ve eaten it (and spent three days picking at it during the 1 a.m. fridge raids) put the carcass in a big pot and cover with water. It’s best to break the carcass in as many (big) pieces as possible (like, say 4 main ones).. When I put the whole, unbroken thing in a pot, I end up making enough soup to feel a party of, oh say, 12 to 24!! I also add some seasonings at this point. About a tablespoon (or even two) of salt, some marjoram (measurements don’t really matter much as once you make the real soup you’ll be adding more) .. Bring this to, and let remain at, a boil for about 15 minutes. Reduce heat to a little higher than low and go watch a movie. The longer it does it’s thing, the easier it is to remove all the meat. Once the meat is properly boiled to death, empty the contents of that pot into a colander (that is sitting atop another big pot. At this point it is VERY important to place your colander OVER another big pot! You want to save all the liquid (that’s why it’s called soup). I tend to get distracted quite easily (duh, another observation that surprised the crap outta me!)… the first time I decided to make this soup, I took my pot over to the colander that was directly over the sink drain and dumped it… after a quick OH SHIT and gasp, I realized that there was no way I’d be able to scoop the soup stock from the sink and was not going to have Randy take apart the drain beneath the sink!.. It was a bland soup THAT time !! aarrrrrgh). Anyway, the carcass is going to be hotter than hell! Let it set for at least a half hour (make sure that the colander isn’t sitting deep in the broth .. defeating the purpose of letting the meat cool) .. After it’s somewhat cooled begin the mundane process of taking the meat off the bones. I always cut off all gristle as I’m going (I just don’t like it and besides. Kujo and Scar are ALWAYS sitting there waiting for treats). I usually put the meat back into the pot I started out with… just make sure once you’ve dumped the carcass into the colander give it a quick rinse out to make sure there are no tiny bones leftover. When you’re done getting all the meat off (cutting into chunks favorable to your eating preference!) send all that soup stock through yet another colander (one with smaller holes) to make sure there aren’t any of those tiny bones floating around, then add to the meat pot. Now to add what you’d like to have in soup… oh wait, let’s make a rue first … in a big fry pan, melt ½ stick butter, add about 1 cup chopped celery, onion and carrots. You can slice the carrots in the rounds, chop them or make it easy and by a bag of those matchstick carrots and add half a bag)… sauté those up (not on high heat, but higher than medium and stay close to keep an eye on {I only say that because, well remember, I get easily distracted..}) until the celery is translucent. Of course, ‘real’ cooks’ START out with the rue (usually made in that BIG pot), then add the rest of the ingredients .. I’m not one of ’em; and you don‘t have to make the rue if you don‘t want to. INGREDIENTS: (assuming you didn’t make the rue) Chop up about 5-8 stalks of celery, peal and chop about 6-8-10 potatoes, chop up maybe 1-2 cups carrots (we have this chopper, a long thing called Vidalia Chop Wizard or something (Bed Bath & Beyond), and it‘s amazing) chop one onion (I always chop onions SMALL!) plus about ½ cup, or even one cup, pearl barley. SPICES: salt (start out w/TBLS), pepper (to your taste.. I don‘t add much), marjoram (start w/2 tsp), dill (IF you like it). Bring all this to a boil for about 15 minutes, then let simmer for a couple of hours. When you stir it and feel ‘clunks’ against the spoon, things aren’t cooked yet. Periodically taste the soup stock (it’ll be hotter than hell! blow on it and gently sip)… add spices to your taste. I also add about 5-8 chicken bullion cubes during the start. There IS a turkey broth, but over here in bumfu*k nowhere, it’s hard to find it!). Sometimes, close to the end of making this famous soup (after all, HOW many people have now sat and read through this?? -- or wait, it IS long, so … nevermind..) I’ll add: a can (or two) of condensed crm of mushroom soup OR a can (or two) of canned milk and small bag of bowtie pasta .. Totally up to you. And once you’ve made THIS recipe, you’ll add, delete and tweek things to make it YOUR famous Homemade Turkey Soup! Enjoy
Posted on: Tue, 06 Jan 2015 20:31:25 +0000
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