Smoked turkey soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked turkey , chopped |
| 4 | quarts | Turkey stock |
| 2 | pounds | Carrots, chopped |
| 3 | Ribs celery, chopped | |
| 1 | large | Onion, chopped |
| 1 | large | Jalapeno, chopped |
| 3 | Cloves elephant garlic, chopped | |
| 6 | tablespoons | Minced garlic |
| 56 | ounces | Canned tomatoes with liquid, chopped |
| 2 | pounds | Frozen corn |
| 1 | pounds | Frozen okra |
| 1 | pounds | Frozen crowder peas |
| 4 | tablespoons | Black pepper |
| 4 | tablespoons | Nuoc mam |
| 4 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Dried sage, crumbled |
Directions
The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.
At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.
Posted to bbq-digest V4 #071
Recipe by: Tom Solomon
From: Tom Solomon <bigheat@...> Date: Tue, 3 Dec 1996 08:13:54 -0800 (PST)