Have you ever made homemade turkey or chicken stock? It’s not at all difficult to make and the resulting broth is very tasty! If you make a fresh turkey at Thanksgiving you can freeze the entire picked-over carcass as is until you’re ready to make stock (whenever you’re not so tired of tasting turkey). This way you get a two-fer: Thanksgiving turkey with all the trimming and then turkey broth for soup weeks later.
I plop the turkey carcass into a huge stock pot with at least a gallon of water, halved onions with their papery skins intact (did you know the skins help make the broth a truly beautiful golden color?), big chunks of celery and salt and pepper. A few hours later I strain the broth into a large container, separating out the turkey meat from the bones. The end result? Quarts of gorgeous turkey stock lined up on my kitchen counter.
Have you ever cooked with carrots that come with their leafy green tops still intact? I think they have the best “carroty” flavor of any carrot I’ve ever tasted. Try them if your store offers them. Then let me know if you agree with my tastebuds.
Sauté the veggies for about 10 minutes or so then scrape them into a stock pot. Add a couple of bay leaves, salt and pepper, and some of the fresh-made turkey stock to the pot. Bring the whole shebang to a boil. Once it boils reduce it to a simmer until the veggies are cooked through. I don’t like to cook egg noodles (my turkey soup noodle of choice) directly in the soup. Instead, I cook the noodles separately and then add them to the soup just before serving. This way the noodles don’t slurp up all the broth. Noodles do that, you know.
What’s your favorite soup to eat? Do you make it from scratch?