I love making soup. It's easy, healthy and frozen in portions, it's convenient. I've been known to go to friends' dinner parties and take the ham bone or chicken carcass home. I was raised by parents who knew real hunger. I was taught to be resourceful.

One of my favorites is turkey soup, but as my stepmother makes the Christmas dinner each year, I'm never left with the turkey carcass -- and she makes a great soup herself. But I won't let that stop me!

If you don't have a roasted carcass, many grocers will sell you turkey necks and backs. Roast them in the oven (425 F for 40 minutes) and you have the basis for great soup. Not to mention, your home will smell like Christmas dinner without all the work and ALL the turkey to eat.

If you do have a bird that's been picked clean at Christmas dinner, don't throw away what's left. Make home-made turkey soup a tradition in your home. It looks a little daunting, but it's very simple.

 

Ingredients:

  • leftover turkey meat, chopped
  • one large carrot, peeled
  • one large onion, peeled and cut in two
  • one bay leaf
  • 10 whole pepper corns
  • a bunch of Italian parsley
  • one clove garlic, whole
  • red pepper flakes
  • 3/4 cup white or brown rice
  • one large carrot, chopped into small cubes
  • one large onion, finely chopped
  • three celery stocks, finely chopped
  • bunch Italian parsley, coarsely chopped for garnish

The stock

Place the bones in a large soup pot, then add:

  • one large carrot peeled
  • one large onion peeled and cut in two
  • one bay leaf
  • 10 whole pepper corns
  • a bunch of Italian parsley
  • one clove garlic, whole
  • pinch of red pepper flakes

Cover stock ingredients with cold water. Bring water to a boil, reduce to simmer and cook for three to six hours, depending on how much time you have. The longer, the better.

Strain stock through a colander into a large bowl or another large pot. Leave on the counter for 20 minutes to allow any residual fat to rise to the surface. Place bowl/pot in the fridge and cool overnight.

In the morning, skim the fat from the top.

Put two cups of the stock in a sauce pan, add 3/4 of a cup of rice and bring to a boil. Cook for 20 minutes or until done. Brown rice takes longer.

Meanwhile...

In a large pot heat 3 tablespoons olive oil and sauté:

  • one large carrot, chopped into small cubes
  • one large onion, finely chopped
  • three celery stocks, finely chopped

Cook at medium heat until vegetables are softened

Add vegetables, left over turkey meat, cooked rice and remaining stock to one pot and heat through. Season to taste. Before serving, add fresh chopped Italian parsley and freshly ground black pepper.