|Turkey Bones and Root Soup (photo by LivligaHome)|
Friday, January 29, 2016
Turkey Bones and Root Soup
There are so many ways to make soup. Creating a homemade bone broth can add richness and health to the soup. The soup recipe below is made with a homemade bone broth. Bone broths are one of those “miracle” concoctions, good for our health and soul.
Chicken soup is the most well-known and commonly consumed bone broth. There are many other soups, however, that you can cook and enjoy that are made from bone broths. Bone broths are a great way to use up the excess bones you have. There is never any reason to throw those bones away again. Just make your own homemade bone broth to use in recipes, including soups. Pair it with a homemade bread or muffin and you have a hearty and healthy meal any time of year.
After Thanksgiving I always have bones leftover from the turkeys I roast. I put them in the freezer until I am ready to make a bone broth. Here is my recipe for the broth and then the soup I make with it. The cooking can be done in stages or in one day, if you have the time.
Turkey Bones and Root Soup
3 turkey legs
Leftover turkey necks and bones
12 cups of water
1 large yellow onion, cut in quarters
20 whole peppercorns
2 bay leaves
1. Combine all ingredients in a stockpot.
2. Bring to a boil then reduce heat to a simmer.
3, Simmer semi-covered for 2 hours and the meat is falling off the bone.
4. Separate the meat from the bones. Cut the meat into medium chunks. Keep a couple of the largest bones to place in the soup, and then discard the rest. Set aside the meat and large bones to put into the soup.
5. Strain the stock, discard the onion and bay leaves and peppercorns. All the remaining broth will be used for the soup.
4 ounces salt pork, chopped
1 large leek, pale part only, cut in half, clean and then slice crosswise
1 large parsnip, diced
1 large rutabaga, diced
1 medium turnip, diced
2 large carrots, diced
2 large potatoes, diced
All the turkey bone broth
3 cups water
5 sprigs of fresh thyme
¼ teaspoon salt
½ teaspoon pepper
½ cup parsley, chopped
4 tablespoons lemon juice
1. Spray a skillet with olive oil cooking spray. Add the salt pork and leeks, sautéing for 5 minutes on medium-high heat.
2. Add all other vegetables to skillet and sauté for 5 additional minutes, stirring occasionally.
3. Transfer mixture to a slow cooker. Then add the meat, broth, water, thyme, salt and pepper. Place a couple of the larger bones into the soup. Cook on low for 5 – 7 hours.
4. Just before serving remove the bones and thyme sprigs then add the parsley and lemon juice. Serve immediately.
Serves 8. Serving size: 1½ cups.
This is a great recipe to make a day ahead. The flavors in a bone broth based soup only improve with age. It can even be frozen to be eaten at a later date. Once the soup has cooled, skim off the fat from the top, then store in the refrigerator or freeze.
As for ratings on the soup. My husband gives this soup 5 stars. The turkey meat and rutabaga make the taste rich and the finish slightly sweet.
Enjoy! And Live Vibrant!