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StumbleUponCooking Time: 2 hours
Number of Servings: 8
Preparation Time: 45 minutes
You Will Need
2 pounds cooked turkey breast (boneless)
3 large carrots, peeled and chopped
4 large turnips, peeled and chopped
4 large celery stalks, chopped
6 ounces pearl onions, peeled
1 cup pearl barley
8 ounces Brussels sprouts, halved or chopped
1 cup coarsely chopped chestnuts
1/4 cup chopped fresh parsley
STOCK
1 turkey carcass (from at least a 12-pound bird) or 5 pounds turkey parts, on bone
1 large yellow onion, peeled and quartered
2 large celery stalks, coarsely chopped
10 sprigs each fresh parsley and thyme
1 large bay leaf
12 black peppercorns
1 teaspoon salt
What to Do
1. Begin by making the stock. Break up the turkey carcass, discarding any skin, and place in an 8-quart stockpot. Add enough cold water to cover (about 12 cups), and bring to a boil over high heat; skim off any foam with a slotted spoon. Add the remaining ingredients for the stock and return to a full boil.
2. Lower the heat and simmer the stock gently, uncovered, for 1 1/2 hours. Strain and discard the bones and vegetables (you need 9 cups stock). Skim off any fat and return the stock to the stockpot.
3. To make the soup, return the stock to a boil. Remove the skin from the turkey breast and cut the turkey into bite-size pieces (you need 6 cups). Add the turkey to the stockpot, along with the carrots, turnips, celery, onions, and barley. Simmer the soup, uncovered, until the barley is tender, about 30 minutes.
4. Add the sprouts and chestnuts and simmer just until the sprouts are crisp-tender, about 5 minutes. Sprinkle with the parsley and serve steaming hot.
Per serving: Calories 302, fat 2 g, saturated fat 0 g, cholesterol 95 mg, sodium 347 mg, carbohydrate 33 g, fiber 6 g, sugars 8 g, protein 3 g
Tips:
- In-a-hurry turkey soup: Substitute 9 cups canned low-sodium chicken broth for the homemade turkey stock. Pour the broth into the stockpot and bring to a boil over high heat. Proceed by adding and cooking the vegetables.
- Vegetable garden turkey soup: Substitute 1 cup uncooked white rice for the barley. Omit the sprouts and chestnuts; add 2 cups fresh or frozen green peas and 1 cup chopped tomatoes. Simmer 10 minutes more if using fresh peas (only 5 minutes more for frozen peas).
- Turkey noodle soup: Omit the barley, sprouts, and chestnuts. Decrease the cooking time from 30 minutes to 15 minutes. Add 1 cup uncooked angel hair pasta and 1 cup chopped red bell pepper. Return to a boil and cook until pasta is tender, about 3 to 5 minutes. Sprinkle with the parsley, then top with 1/4 cup chopped dry roasted peanuts.
From ChangeOne.com
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