INGREDIENTS
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 & carrotsDirections
- Sauté the bones and leftovers in batches over high heat to brown the meat. Set aside.
- Alternatively, roast the bones in the oven until quite dark, but without burning.
- Sauté the onions and carrots in an 8-qt pot in some olive oil for 5 minutes.
Add the bones, potatoes and any leftover doomsday gravy. (Pic2) - Add enough water to cover everything. Add S&P to taste.
- Bring to a boil over medium heat. Reduce heat and simmer at least 60 minutes. (Pic3) The longer the soup cooks, the more gelatin the bones will release.
- I add the peas about 30 minutes before serving to prevent them falling apart.
- Adjust seasoning before serving.
- Serve and enjoy. (Pic1)
- Serving suggestions:
- Serve with1 tbsp cream per bowl.
- Serve with brie cheese. (Pic4)
- Stir a beaten egg in the soup. (egg drop version)
- Remove the bones and blend all or part of the solids in the soup.
Pic2: veggies and some turkey leftoversPic3: add water, simmer
Pic4: with brie cheese