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Soups |
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Smoked Chicken Soup |
V |
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Bruschetta Soup |
V |
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Wild Mushroom Soup |
V |
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Roasted Vegetable Soup |
V |
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Butternut Squash Soup |
V,O |
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V,O,E,Q |
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V,E,Q |
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Healing Chicken Soup |
E |
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Potato Leek Soup |
Q |
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Spicy Potato Soup |
V,O,Q |
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Thai Chicken Curry Soup |
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Turkey Asparagus Soup |
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Vegetable Minestrone |
V |
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Turkey Asparagus Soup
Contributed by: Melinda
I first made this with the remains of the Thanksgiving turkey one year and it was so good. I have also since made it using turkey
drumsticks and wings only. A little easier and just as delicious.
1 turkey carcass and any leftover wings, drumsticks and/or about 2 cups chopped turkey meat
Water to cover turkey bones
2 bay leaves
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
fresh sage
garlic (optional)
1 bunch fresh asparagus or leftover asparagus
- Place turkey carcass, wings and drumsticks into a large, heavy stock pot
- Add water to cover
- Add sage, bay leaves, celery, carrot, onion and garlic if using
- Bring to a boil, reduce to low and cook for several hours, until the meat is falling off the bones
- Pour stock through a strainer into a large bowl
- Return broth to the soup pot and remove meat and bones from the strainer - discard vegetables, sage and bay leaves
- Pick all meat from the bones and if necessary chop into bite sized pieces
- Add meat to the broth and bring back to a soft boil
- Remove tough ends from the asparagus and chop into bite sized pieces
- Add asparagus to the pot and cook until tender.
- Serve with warm french bread and butter.
As with all soups this is better the second day.
Questions about this recipe?
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