Turkey Soup With Tomatoes And Herbs Recipes

Steps:

• Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
• Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Steps:

• In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
• When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Steps:

• Add finely chopped onion, (2) celery stalks and garlic to 2 T of vegetable oil in a soup pot.
• Sweat until tender.
• Add turkey, remaining chicken broth, tomato sauce and water.
• Also add fresh herbs, garlic salt and pepper.
• You may add more water if necessary.
• Bring to a boil and simmer for 1 hour.
• Strain soup into another pot removing the flavoring vegetables, and carcass.
• Return broth to soup pot.
• Remove meat from the carcass and add to broth.
• Chop remaining and celery into small pieces and add to soup.
• You may also add additional turkey leftovers at this point.
• Return to a boil and simmer for 1 1/2 hours.
• Put the carrots in 45 minutes before finishing.
• Serve with fine egg noodles.

Steps:

• 1. Prepare the vegetables: peel onion, carrot and potato. Wash everything carefully. 2. Shred the carrot, cut the potato in mid-sized chunks, and finely chop the onion. Set half of onion aside. 3. Wash and chop the red bell pepper. 4. Take a 4 quart pan, put the turkey meat and cover it with water (approximately 3 quarts), set on medium heat and wait until it starts boiling. Take away the scum if any. Add salt, pepper, bell pepper, carrot, potato and onion. Boil for 15-20 minutes, then, add the tomatoes(canned diced tomatoes) and spices: cumin, basil, oregano. (if you have fresh herbs basil ,oregano etc. - add them at the end). Let the soup boil for 10-15 more minutes and then, just before serving add the finely chopped dill. 5erve warm, with toasted bread or garlic bread. Helen http://www.helenscooking.info