Turkey And Vegetable Soup

Recipe Ingredients

1		Leftover whole roasted turkey
2		Onions - cored, peeled, (medium)
		And chopped
3		Carrots - peeled, chopped (medium)
3		Celery stalks - cleaned, chopped (medium)
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Water - to cover
		Any leftover turkey meat - diced
2 cups	320g / 11oz	Diced cooked potatoes, rice or pasta
2 cups	474ml	Cooked sweet peas
2 cups	220g / 7.8oz	Diced cooked carrots
2 cups	474ml	Any other cooked vegetables
2		Garlic cloves - chopped
1 cup	237ml	Cooked macaroni
1 cup	62g / 2.2oz	Chopped green onions, green part only
1/4 cup	59ml	Chiffonade fresh basil
1/4 cup	10g / 0.4oz	Finely-chopped fresh parsley leaves
1		Loaf of crusty bread

Recipe Instructions

Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium-low and simmer for 1 hour.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.

Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.

Ladle the soup into each serving bowl and serve with the crusty bread.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD - NETWORK

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