Turkey, tortellini, and watercress soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water; (16 cups) |
| The carcass of a turkey; broken into large | ||
| ; pieces | ||
| 1 | Carrot; sliced | |
| 2 | Ribs celery | |
| 1 | Bay leaf | |
| 1 | Onion; quartered | |
| ½ | teaspoon | Dried thyme |
| 3 | Parsley sprigs | |
| 1 | teaspoon | Fennel seeds |
| ½ | pounds | Fresh cheese tortellini |
| 4 | cups | Coarsely chopped rinsed watercress |
Directions
In a large kettle combine the water, the turkey carcass, the carrot, the celery, the bay leaf, the onion, the thyme, the parsley, and the fennel seeds and simmer the mixture, uncovered, for 1½ hours. Strain the stock through a large sieve into a large bowl, transfer the turkey meat to a cutting board, discarding the bones and remaining solids, and chop it fine.
Transfer the strained stock to the kettle, add the turkey meat, and bring the liquid to a boil. Add the tortellini and salt and pepper to taste and simmer the mixture until the tortellini are just tender. Add the watercress and simmer the soup for 1 minute. Makes about 12 cups.
Serving 6 as a main course or 8 to 10 as a first course.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.