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Smoked Turkey Soup

Type: Poultry
Courses: Soup
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozSmoked turkey - chopped
4   Turkey stock
2 lbs 908g / 32ozCarrots - chopped
3   Celery - chopped
1   Onion - chopped (large)
1   Jalapeno - chopped (large)
3   Elephant garlic - chopped
6 tablespoons 90mlMinced garlic
56 oz 1591gCanned tomatoes with liquid - chopped
2 lbs 908g / 32ozFrozen corn
1 lb 454g / 16ozFrozen okra
1 lb 454g / 16ozFrozen Crowder peas
4 tablespoons 60mlBlack pepper
4 tablespoons 60mlNuoc nam
4 tablespoons 60mlWorcestershire sauce
2 tablespoons 30mlDried sage - crumbled

Recipe Instructions

The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.

At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.

Source:
Tom Solomon

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