turkey soup??

Libbyloo_2

as i type now I have the Turkey carcass boiling on the hob ready to make soup for tea,
Over the years I have made various versions of turkey/chicken soup however the fav one in my house is actually the easiest too,
Firstly I make the stock from the carcass then add lots of chunkily chopped carrots, Onions or leeks, celery, and turnip or potatoes depending whats in the fridge once the veg is soft I add some soup pasta shells till cooked then a splash of milk, season to taste.
it makes a very thick and filling soup and is the easiest to make whenever I make a massive stock pan of it it never makes it till the next day lol.

cdodd

i prefer a thicker soup, i have got into the habbit the last few years of making the stock in the slow cooker xmas day pm/eve and put in the fridge overnight.
on boxing day i made my soup
I melted 30g/10z butter in a saucepan, fried off a chopped leek
Added flour to make a roux, slowly added the turkey stock
Brought to a boil and added a peeled and chopped largish (200g) potato and a peeled and chopped parsnip, salt and pepper
Cooked for 30 mins then blitzed in the food processor as i thought the kids would moan about the lumps
Put back in saucepan brought back to the boil with a handful of frozen sweetcorn, boiled for another 10mins to cook the corn and served with warm bread, it was delightful even if i do say so myself!

Have used some more of the stock tonight in a stir fry and will use the rest tomorow for a turkey ham and leek pie, I do love the challenge of turkey leftovers!!

LegalBlonde

oh i am sooooooooo enjoying this!!! boiling the turkey bone now and got lots of veg to add. Just took some bread rolls out of freezer. Looking forward to OH coming home from work (even though after midnight) to serve him a bowl and tell him I made this from basically NOTHING, NOTHING I tell you!!!

Suzyr

Pink Winged - you mention soup mix. I have a pack in my cupboard, (i think it's got pearl barley, red lentils, etc) but it says to soak it overnight. Is that right? Or can i just add to the stock and let it cook very slowly?

janeym8

DH and i made this for tea tonight and was delicious
we had already boiled the carcass for the stock and stripped the meat from same
today we
-cooked some potatoes,onion and what i thought was turnip from freezer but turned out to be yellow peppers!!!
-added the couple of tablespoons of sage and onion stuffing we had leftover
-blitzed this then added the meat
-looked a bit watery as could have been doing with some more potatoes so i added a tablespoon of chicken gravy granules(dont tell DH)

ive never been one for making soup, as much as i like it but i never think its any good although, when i do make it we all eat it mind you.

janey xxx

soappie

Whenever I do chicken or turkey soup (along the lines of those written already), what I do to thicken it if it needs it, is pretend it's gravy and when it's ready to serve, take it off the heat for a couple of minutes then mix up some plain flour and Bisto gravy powder (NOT granules and I work on 1/3 flour, 2/3 bisto quantities) with some cold water (quantities depend on the thickness of the soup itself but the proportions are right), add to the soup, stir, put back on the hob to boil and stir until it's thickened.

Yum!

Sublime_2

I made turkey soup today. I boiled the carcass with some onion, garlic, thyme, rosemary, black pepper, and allspice. Then strained it.

Added some chopped streaky bacon, parsnips, carrots, sprouts, and potatoes, and whizzed it up with a blender, and topped with fresh parsley. Nice and healthy.

Spendaholic_Chick

Pink-winged, how long do you brown the bones in the oven for?

Recipe looks lovely, I haven't made soup in years, but trying to get into better habits!

Gingernutmeg

Turkey soup is traditional in our family, it's what we always have on the day after Boxing Day. It's basically just vegetables and tukey boiled in turley stock (with maybe a chicken stock cube added for flavour). The vegetables tend to be celery, onion, carrots, potatoes, maybe sweet potatoes and other root vegetables if there are any spare. I usually soften the onion and celery first, then add the other vegetables and turkey, add just enough stock to cover and simmer until the vegetables are soft. This kind of soup is even better the day after, and it's really good with a good sprinkling of Worcester Sauce over it before you serve it. Sometimes I also make matzo ball dumplings too, if we need even more stodge!

Spendaholic_Chick

Sorry for the many questions, but does anyone know how long to brown the bones in the oven for? I've got them in now - they've been in about 30 - 45 mins...not sure whether to take them out yet?

Also, told you it was many years since I'd made soup.....my broth mix has a BB date of Jan 2000! It looks ok, but do you think it's useable?!