Turkey Bisque....(Light Version)

A healthy delcious way to use the turkey carcass and last bits of meat



turkey carcass
4 cups turkey, chicken, or vegetable stock
3 large carrots, peeled and sliced
2/3 cup diced onion
4 minced garlic cloves
1 or 2 stalks celery, minced
2 tablespoons flour
1 cup milk (we use 2%)
2 Tablespoons butter
olive oil for sauteing veggies
salt, black and white pepper, crumbled dried sage, thyme,  and marjoram
1 cup or more of chopped left-over turkey
nutmeg
dry sherry


Break turkey carcass up as much as possible and simmer it in stock in a covered soup pot for an hour.    In the meantime saute onion, garlic, carrots, and celery in a skillet with a tiny bit of olive oil.  When the veggies are tender, stir in the flour and add your seasonings of choice.  Turn off heat and let veggies rest.  When carcass has finished simmering remove all carcass from stock using tongs.  Add sauteed veggies to stock. Stir in left-over turkey meat and milk.  Heat this mixture and simmer for 5 to 10 minutes.  Taste and adjust seasoning.  Stir in butter, nutmeg, and a splash of dry sherry if desired.

CREAMY CRAB SOUP

1 lb. crab meat (with crab roe this soup is called She Crab Soup)

1 tablespoon olive or canola oil
2 leeks, cleaned and coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped

2 tablespoons butter

2 cups seafood or chicken broth

2 T. flour

2 cups milk or half and half (or cream if you want it really rich
1 large potato (baked or microwaved) peeled and cut into small cubes
1/2 onion finely minced (optional)

1 to 2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce
1 teaspoon ground thyme

dash Tabasco or cayenne pepper to taste

salt and  white or black pepper to taste

nutmeg to taste (optional)

sherry to taste

     Saute leeks, carrot, and celery in oil for about 3 to 5 minutes just to soften them but not browned.  Place sauteed vegetables in food processor with just a little stock and blend them to a semi-paste.  Next make a roux from the butter and flour by combining them in saute pan and stirring them over low to medium heat for about 5 minutes.  Return leek mixture to the pan and gradually stir in the rest of the broth.  Add milk, onions, potatoes, mustard, Worcestershire, and other seasonings (except for the nutmeg and sherry) and let this mixture cook over medium to low heat for about 15 minutes.  Taste and adjust seasonings to your taste.  Add crab meat and stir gently until mixture is bubbly and thickened.  Add a dash of nutmeg and sherry to taste just before serving or allow guests to add them taste.

LOUISIANA CRAB &CORN BISQUE

1 lb. picked crab meat

1/2 cup butter

1/2 cup all-purpose flour

3 cups chicken stock

1 t. crab boil seasoning

2 cups of corn kernels

1 cup heavy cream

1 T. Essence

1 t. lemon juice

2 green onions, chopped finely

hot pepper and black pepper to taste

salt to taste

     Make a roux by combining butter and flour in saucepan and cooking while stirring constantly until flour sticks.  Add stock and crab boil.  Bring to a boil, stirring constantly, then lower heat and simmer 15 minutes.  (Do this to cook the starchy taste off of the flour and reduce the liquid of the stock which concentrates the flavor.)  Add corn kernels and jice and continue simmering 5 more minutes.  Add cream, crab, and green onions and blend well.  Season to taste with Essence, hot pepper, black pepper, and salt.  Serve hot in bisque bowls.

ESSENCE (Emeril's spice mix)

5 T. sweet paprika

1/4 cup salt

1/4 garlic powder

2 T. black pepper

2 T. onion powder

2 T. cayenne

2 T. dried oregano

2 T. dried thyme

     Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months to use in Creole seasoning.

CREAM OF ASPARAGUS SOUP

lb. fresh asparagus

2 1/2 cups rich chicken broth

2 T. chopped onion

1 leek, cleaned and finely chopped

1 T. butter

1 T. flour

1 cup milk or cream

1 t. prepared mustard

salt and white pepper to taste

Wash asparagus, peel, and remove the tough ends.  Cut asparagus into 1/2 inch pieces.  Reserve the tips separately.  Cook asparagus in broth  for 5 minutes.  In the meantime saute onion and  leek in butter until soft but not brown.  Stir in flour and remove from the heat. Add onion, leek mixture to stock while asparagus is cooking and cook until vegetables are tender. Add tips and cook 2 minutes. Add milk or cream, mustard, and salt and white pepper to taste.  Softly simmer soup until desired texture is reached.