Turkey Soup

We went to my parents’ house for Thanksgiving. My husband is American and I dream of the day that we can find the time and money to double our Thanksgivings and head to his family for American Thanksgiving. Such is my love for holiday food.

This year my mum made turkey and ham to the delight of my husband. Three kinds of pie. Mashed turnips. Freshly baked bread with butter. And we were sent home with the leftovers.

We have a few days worth of turkey on the dear old bird and he’ll make a lovely soup stock. My mother-in-law calls this stock Turkey Frame Soup, which I find a bit insulting for something so savory and deceptively decadent. I am thankful for the food we have and the wonderful ways we have to make it last.

Canadian Home Simple Yet Delicious Turkey Soup

Pick off the leftover bits of meat from the turkey and set aside. Don’t worry about every little morsel. If there’s still stuffing in the bird, don’t let this bother you. It will only add to the deliciousness.

Put the good old turkey into a  large soup pot and add enough water to cover. Add chunks of onions, celery, carrots, what-have-you and salt and pepper it up. Bring to a boil and then set to simmer for a couple of hours.

Pull out the turkey and the bits of veggies with a slotted spoon or strainer. At this point you can either pop it in the fridge for the fat to rise to the top so you can scoop it off or if it’s a less fatty stock, go ahead and make your soup.

Saute some onion and garlic in olive oil. Add the turkey stock and set the burner to high. While it’s getting ready to boil, add potatoes, celery, carrots, green beans or whatever suits your fancy. I don’t buy anything for soup. Instead, I use what we have. Soup can be very forgiving to less than vegetables that are less than peak of freshness. Go crazy and add the leftover gravy or cranberry sauce.

Boil a minute or two then set to simmer. Walk away. Check on it when you have a moment and taste and season. Within an hour, there’s your soup.

This year, I made two stocks: freezing one and making a soup of potato and green beans with the other. Serve with warm bread or rolls and a lovely collection of complementary cheeses.


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Filed under Food & Meal Planning, Holidays

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