Turkey Soup with Root Vegetables recipe
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Ingredients
- 1 roast turkey carcass, cut into pieces 12 cups cold water 3 stalks celery, chopped 2 carrots, chopped 1 Spanish onion, chopped ¼ bunch Italian parsley 2 bay leaves 12 whole black peppercorns 2 tablespoons olive oil 1 red onion, chopped 2 stalks celery, diced 2 carrots, diced 1 large parsnip, peeled and diced ½ pound rutabagas, peeled and diced 2 cloves garlic, minced 2 tablespoons minced Italian parsley salt and black pepper to taste 1 cup uncooked orzo pasta
Nutrition Info
- 276.1 caloriescarbohydrate: 47.1 gcholesterol: 4.9 mgfat: 7.2 gfiber: 7.2 gprotein: 8 gsaturatedFat: 1.3 gservingSize: -sodium: 92.2 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Turkey Soup with Root Vegetables
Directions
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Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
Heat the olive oil in a large pot over medium heat. Stir in the red onion, cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga, cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.