Turkey and vegetable soup

    (26)
    4 hours 20 min

    A fantastic way of using up a leftover turkey carcass. Vegetables and orzo are simmered in a homemade turkey stock. Serve with grated Parmesan cheese, if desired.


    25 people made this

    Ingredients
    Serves: 6 

    • 1 roast turkey carcass, cut into pieces
    • 3 litres cold water
    • 3 sticks celery, chopped
    • 2 carrots, chopped
    • 1 Spanish onion, chopped
    • 1/4 bunch Italian parsley
    • 2 bay leaves
    • 12 whole black peppercorns
    • 2 tablespoons olive oil
    • 1 red onion, chopped
    • 2 sticks celery, diced
    • 2 carrots, diced
    • 1 large parsnip, peeled and diced
    • 225g swede, peeled and diced
    • 2 cloves garlic, finely chopped
    • 2 tablespoons finely chopped Italian parsley
    • salt and black pepper to taste
    • 200g uncooked orzo pasta

    Method
    Prep:40min  ›  Cook:3hr40min  ›  Ready in:4hr20min 

    1. Bring the turkey carcass and water to the boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey stock through a mesh sieve and skim off any fat that floats to the surface.
    2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip and swede; cook 5 minutes more. Stir in the garlic and chopped parsley and cook for 1 minute more. Pour in the turkey stock, season to taste with salt and pepper and bring to a simmer over high heat.
    3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.

    Ingredients

    You can also use 1.5 kg turkey necks and wings instead of a turkey carcass.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (16)

    by
    22

    i thought this was a delicious, savory and seasonal fall dish. i had never made anything with parsnips or rutabaga before so it was also sort of exciting. i'm not sure why the recipe didn't actually include turkey itself, but i added that along with some mushrooms and red pepper. also, we had stuff our turkey with rosemary and thyme so i added that to the stock. great soup that everyone enjoyed.  -  28 Nov 2009  (Review from Allrecipes US | Canada)

    by
    14

    I just made this soup and it is excellent! Very flavorful. I didn't add the orzo as there were already so many vegetables, but I hope to do so next time. I baked the turkey carcass overnight in water first to make the broth stronger-- I don't think 3 hours would have done it. I added the turkey meat when finished, as well as an extra clove of garlic. You can't go wrong with this soup!  -  02 Jan 2010  (Review from Allrecipes US | Canada)

    by
    12

    I love soups & stews in the winter months and this is so good. The rutabaga and parsnip give this just the right hint of sweetness. My teenaged grand daughter, having eaten neither, really liked it as I think this would be excellent using just bullion cubes.  -  05 Dec 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate