Discussion Boards
Meaty Turkey Rice Soup
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Uses remaining turkey from Stuffed Turkey Breast. Count on two days to do this soup: one day to boil, strain and chill the broth, and the next day to make the soup. A lot of flavor.
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DAY 1
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Water
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12 cups
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3 L
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Turkey parts, with skin
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6 lbs
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2.7 kg
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Whole celery heart (see Note)
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1
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1
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Medium onions, halved
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2
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2
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Large carrot, halved
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1
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1
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Bay leaves
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2
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2
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Peppercorns
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10
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10
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Fresh parsley sprigs
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2
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2
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Salt
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1 tbsp.
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15 mL
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DAY 2
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Water
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Chopped onion
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1 cup
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250 mL
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Chopped celery
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1 cup
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250 mL
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Diced carrot
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1 cup
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250 mL
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Reserved diced cooked turkey
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4 cups
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1 L
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Cooked long grain white rice
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1 1/2 cup
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375 mL
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Frozen peas
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1 cup
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250 mL
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Chopped fresh parsley (or 1 tbsp., 15 mL, flakes)
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1/4 cup
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60 mL
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Salt, to taste
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Pepper, to taste
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DAY 1: Combine water and turkey parts in at least 6 quart (6 L) Dutch oven or stockpot. Bring to a boil. Boil, uncovered, for 5 minutes. Remove from heat. Carefully spoon off and discard foam from surface. Bring to a boil.
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Add next 7 ingredients. Reduce heat. Simmer, partially covered, for about 3 hours until meat is almost falling off bones. Pour through sieve over large liquid measure. Remove meat from turkey bones as soon as cool enough to handle. Dice meat. Reserve 4 cups (1 L). Cover. Chill. Discard skin, turkey bones and strained solids. Chill broth overnight until fat comes to surface and solidifies.
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DAY 2: Carefully spoon off and discard fat from surface of broth. Add water, if necessary, to make 10 cups (2.5 L). Pour into Dutch oven or stockpot. Bring to a boil. Add onion, celery and carrot. Reduce heat. Simmer, partially covered, for 1 hour.
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Add remaining 6 ingredients. Cook gently for 10 minutes until heated through. Makes about 10 1/2 cups (2.6 L) soup.
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Note: The celery heart is the very centre of a celery bunch, including the small white-coloured stalks with leaves. Celery hearts are available in ready-to-use packages from the produce section in grocery stores.
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1 cup (250 mL):
289 Calories; 6.9 g Total Fat; 431 mg Sodium; 40 g Protein; 14 g Carbohydrate; 2 g Dietary Fibre
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Reprinted with permission from Home for the Holidays © Company's Coming Publishing Limited
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