28 Nov Turkey & Garden Vegetable Soup
My mom is a master at homemade soups. I try, and family likes them OK, but in my mind I am never quite up to par.
Last year I brought a new neighbor some of my soup and she raved about it for days. My only secret was that my mom taught me to use fresh stock whenever possible. Oh-and the turkey was fresh too.
You can make it by following the directions below.
To make fresh stock:
- Pile all your turkey bones and remnants into a pot.
- Add water to the top of the bones if you want a few good containers of stock to freeze. Add water only halfway up if you want less of very rich stock.
- Heat to boiling.
- Reduce to simmer and add lid but make sure it keeps boiling.
- Boil for several hours. I boil for 10-12 hours and sometimes add water but have to be careful of adding too much or it can really water down stock. The darker the stock, the richer it is.
- Use strainer to divide juice and bones.
- If you want, pick through bones to pull off and freeze more turkey meat. Your dog can also enjoy the bones at this point as they are fairly soft.
- Pour stock into freezer containers that you have lids for. Place in refrigerator with lids set on top but not sealed for several hours or overnight.
- Once solidified, scrape fat off of top of stock. Place lid on containers tightly and freeze until needed.
- When you need the stock, run the container under hot water until the stock loosens and drops from container. Place in a pan on the stove and you are good to go.
To make soup:
- Chop up yummy garden veggies. I use bok choy, spinach, peppers, carrots, onions and cabbage and add to stock in pan.
- Add already cooked, leftover turkey.
- Add your choice of potatoes, rice or noodles. This is optional if you want just a turkey and veggie soup.
- Add seasoning of your choice. I use salt and pepper, garlic salt, thyme and fresh chives usually, but am not afraid to experiment. (smile)