- 1 teaspoon olive oil
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 1/2 cup dry white wine
- 1 turkey carcass
- 4 cups chicken stock
- 4 cups water
- 1 bay leaf
- 1 bouquet garni of fresh parsley and thyme
- 2 cups leftover roast turkey, pulled into bite-sized pieces
- 1 carrot, finely diced
- 2 tablespoons chopped fresh tarragon
- Heat olive oil in a large stockpot over medium-high heat. Cook and stir 2 chopped carrots, onion, and celery until onion is golden, 7 to 10 minutes. Pour in wine and bring to a simmer. Add turkey carcass, chicken stock, water, bay leaf, and bouquet garni; bring mixture to a boil.
- Reduce heat to a simmer and cook, partially covered, for about 1 hour. Skim any fat that comes to the surface and discard.
- Remove turkey carcass and strain soup into a large saucepan over medium heat. Stir in leftover turkey and diced carrot; simmer until warmed through, about 5 minutes. Serve garnished with fresh tarragon.
04/30/2018
recipepes.com
Reinvented Turkey Leftovers Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
