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| I adapted this recipe from Jacques Pepin This is a great way to use a turkey carcass to create an elegant soup |
2 leeks, trimmed, washed, and cut into 1 inch pieces
1 medium onion, peeled and coarsely chopped
2 T. vegetable oil
8 cloves garlic, peeled and crushed
4 cups turkey (or chicken) stock *see stock recipe below
2 lbs. potatoes, peeled and cut into quarters
1 t. salt
1/2 t. freshly ground black pepper
cooked turkey from carcass or cooked chicken bits to amount to 1 cup
1 cup cream or milk (optional)
Heat the oil in a saucepan and when hot, add the leeks, onions and garlic, and saute for 2 minutes. In a large soup pot, boil potatoes in chicken stock. Season with salt and pepper when potatoes are nearly done. Then add the leek mixture and chicken bits. Puree in food processor. Return to pot and add cream if desired. Reheat and adjust seasoning. (serves 4 to 6)
* TURKEY OR CHICKEN STOCK
Makes 3 quarts
It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.
A turkey carcass is perfect for making stock for soups as is a roasted chicken carcass or even the necks, backs, wings, etc. of chicken you might find in the store. Here is what you need to get started.
6 quarts cold water
1 large onion (about 8 ounces), quartered
1 tablespoon herbes de Provence or a mixture of savory ground herbs like thyme, rosemary, tarragon, etc.
12 whole cloves (optional)
4 bay leaves
1 tablespoon dark soy sauce (optional)
Combine the bones and water in a large stockpot and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will rise to the surface; skim off as much of them as you can and discard them.
Add the onion, herbes de Provence, cloves, bay leaves, and soy sauce, if using, return to a boil, and simmer gently for 2 1/2 hours. Pour contents of your stock pot through a colander into a large bowl. Allow to cool. Refrigerate so the remainder of the fat and any impurities will rise to the top and you can easily scrape them off.
Now you can use the stock or refrigerate it for up to 5 days, or pour into containers and freeze.
* TURKEY OR CHICKEN STOCK
Makes 3 quarts
It takes very little work to make your own stock; mostly it is a matter of being at home for the several hours it takes to cook. A flavorful money saver that is practically fat- and salt-free, homemade stock can be frozen in small quantities and used as needed.
A turkey carcass is perfect for making stock for soups as is a roasted chicken carcass or even the necks, backs, wings, etc. of chicken you might find in the store. Here is what you need to get started.
6 quarts cold water
1 large onion (about 8 ounces), quartered
1 tablespoon herbes de Provence or a mixture of savory ground herbs like thyme, rosemary, tarragon, etc.
12 whole cloves (optional)
4 bay leaves
1 tablespoon dark soy sauce (optional)
Combine the bones and water in a large stockpot and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will rise to the surface; skim off as much of them as you can and discard them.
Add the onion, herbes de Provence, cloves, bay leaves, and soy sauce, if using, return to a boil, and simmer gently for 2 1/2 hours. Pour contents of your stock pot through a colander into a large bowl. Allow to cool. Refrigerate so the remainder of the fat and any impurities will rise to the top and you can easily scrape them off.
Now you can use the stock or refrigerate it for up to 5 days, or pour into containers and freeze.
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