turkey soup with peas & carrots


This is a delicious after-turkey-doomsday recipe. Debone the turkey before serving, but don’t be too meticulous in cutting away all the meat. Use the bones and leftovers to cook this soup. The bones will release enough gelatin to gel the soup when cold.

Turkey has a sharper flavor than chicken that some my find unpleasant. The peas mellow that to some extent.


This is what you need for 6 quarts:

  • turkey carcass, bones, leftovers
  • 1-2 lb carrots
  • 1 can sweet peas (or ½ lbs frozen)
  • S&P
  • optional:
    • 1 large onion, chopped
    • 1 large green bell pepper
    • 1-2 potatoes, cubed small


Pic1: turkey soup with peas & carrots



Pic2: veggies and some turkey leftovers
Pic3: add water, simmer
Pic4: with brie cheese