turkey soup

this soup can only be made correctly the day after a farm-raised turkey is eaten after thanksgiving. homemade broth and leftover vegetables creates an unbeatable soup.

ingredients

turkey carcass
1/2 onion, peeled
1/2 lemon (washed)
2 cloves garlic, peeled
fresh herbs: thyme, rosemary, sage
2 teaspoons cumin
2 teaspoons poultry seasoning
1/2 cup vermouth (or white wine)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
1 leek, chopped
salt and pepper
turkey meat, about 2 cups, bite-sized pieces
2 tablespoons fresh parsley, chopped

directions

1
1. place turkey carcass and any leftover turkey bones in large stock pot and cover with water. add half peeled onion, and half a lemon, first squeezing in the lemon juice. Add garlic, herbs, cumin, poultry seasoning and vermouth. bring to boil, reduce heat and allow to simmer slowly, uncovered, two hours. strain broth into bowl and reserve.
2
2. sauté carrots, celery, onion, and leek in olive oil until translucent, about five minutes. season with salt and pepper. add reserved broth. add turkey meat, parsley. taste and adjust seasonings. simmer 30 minutes.

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