Turkey Soup With Root Vegetables
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
40
Sweetness
51
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
12 cups
Water (cold)2 stalks
Celery (diced)2 tbsps
Italian Parsley (minced)2 tbsps
Olive Oil1 large
Parsnip (peeled and diced)2 cloves
Garlic (minced)1
Salt1 cup
Orzo Pasta (uncooked)Directions:
1
Bring the turkey carcass and water to a boil in a large pot over high heat
2
Skim off and discard any scum that forms
3
Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer
4
Reduce heat to medium-low and simmer uncovered for 3 hours
5
Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface
6
Heat the olive oil in a large pot over medium heat
7
Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes
8
Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more
9
Stir in the garlic and chopped parsley, and cook for 1 minute more
10
Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat
11
Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes
12
Stir in the orzo and cook until just tender, about 7 minutes
13
Cover and remove the pot from the heat
14
Let stand until the orzo is tender, about 5 minutes