Smoked Turkey Soup

Recipe Ingredients

2 lbs	908g / 32oz	Smoked turkey - chopped
4		Turkey stock
2 lbs	908g / 32oz	Carrots - chopped
3		Celery - chopped
1		Onion - chopped (large)
1		Jalapeno - chopped (large)
3		Elephant garlic - chopped
6 tablespoons	90ml	Minced garlic
56 oz	1591g	Canned tomatoes with liquid - chopped
2 lbs	908g / 32oz	Frozen corn
1 lb	454g / 16oz	Frozen okra
1 lb	454g / 16oz	Frozen Crowder peas
4 tablespoons	60ml	Black pepper
4 tablespoons	60ml	Nuoc nam
4 tablespoons	60ml	Worcestershire sauce
2 tablespoons	30ml	Dried sage - crumbled

Recipe Instructions

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.

Source:
Tom Solomon

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.