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Turkey Soup

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Tonight’s Recipe: Turkey Soup

Spring is around the corner, and I couldn’t be more ready. Current forecasts include an 86 degree high for Thursday. Thank goodness. In addition to being tired of my plates, I am also tired of my winter clothes. Well, technically, I don’t really have a winter wardrobe, but am seriously ready for sundresses and tank tops. But for one of our *hopefully* last cold days of the year, I did another steamy soup. The amount of crushed red pepper I added brings almost negligible heat, IMO, feel free to add a bunch more. Also, when storing your leftovers, make sure not to store the pasta in the soup, cause it will greedily eat up all of your brothy goodness. Cheers!

Broth:
Turkey Carcass, cut up to fit in stock pot

Turkey Neck, chopped into 2 inch segments

2 carrots, peeled and chopped

3 celery stalks, chopped

1 white onion, sliced

kosher salt

fresh ground pepper

olive oil

Soup:
Shredded Turkey reserved from carcass

6 carrots, peeled and chopped

7 celery stalks, chopped

1 white onion, sliced

kosher salt

fresh ground pepper

crushed red pepper

radiatori pasta, cooked

Add 2 tbsps of olive oil to a saute pan, bring to medium high heat and add turkey neck, carrots, celery and onions. Saute until slightly browned and soft, add to 6qt stock pot with turkey carcass. Cover with water, bring to a boil, then reduce heat to a simmer. Season with 2 tsps. salt and 1/2 tsp fresh ground pepper. Simmer for 3-4 hours.

Remove carcass, meat, veggies, bones to a bowl with a slotted spoon. Everything should be falling to pieces. It’s a bit messy, but the taste is worth it. Separate turkey meat, shred and reserve. Add 2 tbsp olive oil to saute pan, saute carrots, celery and onion. When starting to soften, add to reserved broth. Add reserved shredded turkey. Simmer 15 minutes, then season to taste with salt and pepper, add 1/2 tsp. crushed red pepper.

Serve over cooked pasta with a side of bread for dipping.

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