Turkey Soup: Recipe

Thanksgiving and Christmas are two major holidays that revolve around food. However, they are not the only ones, birthdays, anniversaries and weddings, also have food as a central focus.

Food is one of our most intimate experiences and one that we cannot live without.

Meals do not have to be flashy or expensive to be a celebration. It is the coming together to share the bounty, whatever shape that bounty takes, that matters.

Giving thanks by preparing and enjoying a meal with family and friends is an ideal way to celebrate any holiday season.

In fact, why wait for a holiday, food and friends go so well together that you can create your own celebration.

Have a Happy Saturday dinner with family or a few close friends. Cook a turkey or anything else that pleases you. One way to save money on your meals is to buy turkey legs when they are on sale. they can be cooked in a slow cooker and then enjoyed with potatoes and a vegetable of your choice while setting the stock aside for a soup.

The turkey is associated with both Thanksgiving and the Christmas season. We all enjoy that first feast when the piping hot bird is placed on the table and then craved, whether light meat or dark, leg or breast everyone wants their favourite.

The next day, hot turkey sandwiches with gravy or cold turkey sandwiches with cranberry sauce are savored but what do you do when you get down to the carcass?

Don’t throw it way, make soup. There is still at least one meal in that bird.

INGREDIENTS

· 1 leftover turkey carcass

· 3 medium onions, chopped

· 2 large carrots, diced

· 2 celery ribs, diced

· 1 cup butter, cubed

· 1 cup all-purpose organic flour

· 2 cups half-and-half cream

· 1 cup uncooked parboiled rice

· 1 ½ teaspoons sea salt

· 3/4 teaspoon black pepper

DIRECTIONS

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil.

2. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

3. In a soup kettle or large pot, sauté the onions, carrots and celery in butter until tender.

4. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth.

5. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey.

7. Reduce heat; cover and simmer until rice is tender approximately, 15-20 minutes.