Turkey Soup

What would be better than to make a soup from all the leftover turkey bones? Here is my recipe for a nice flavorful turkey broth. Great for the day after.

Ingredients

• bones and neck of 1 turkey (leave some meat on the bones)
• 2 tbsp olive oil
• 1 onion, coarsely chopped
• 1 carrot, chopped
• 1 turnip, chopped
• 2 stalks celery, chopped
• 1 can (6 oz / 170 g) tomato paste
• 1 cup / 250 ml red wine
• 1 bay leaf
• 5-6 parsley stems
• 5-6 qt / 5-6 l water
• sherry and salt to taste

Preparation

1. Set a stockpot over medium-high heat. Add oil and onion and cook until lightly browned.
2. Add vegetables, turkey bones and neck. Cook for a few more minutes.
3. Add water, wine, tomato paste and bay leaf. Bring to a simmer.
4. Simmer uncovered for 5-6 hours. Skim off scum and fat. Add water if necessary to keep the bones covered.
5. Strain through a double layer of cheesecloth.
6. Add sherry and salt to taste.

Notes

• Serve as an (almost) clear broth or add turkey meat, vegetables and/or noodles.
• Leftover soup freezes well.