Tuesday, October 14, 2008

Turkey Soup; Turkey Barley and Turkey Noodle with Anise

I contemplated posting these recipes...they are just so every day after a holiday feast. But then, a colleague at work said she had never made a turkey....let alone turkey soup. So I thot, why not...it is good, wholesome and everyone has enough of a 'twist' to how they make it that it could be interesting. So here then are two soups I made today, after the Thanksgiving Turkey had been made and largely consumed.
Nothing complicated. After your guests have eaten their fill of turkey, remove as much meat as you wish to save for leftovers, sandwiches, turkey stew etc. There is no need to leave any on the bones but you may if you wish. Put the whole carcass in the oven on low until the bones brown nicely....or until you go to sleep after all the dishes are done and the guests have left for the day. The next day put the bones in a big stock pot with one onion, five stocks of celery and four large carrots. Place two star anise (if you can find them whole...this year I simply could not so I had to use the seeds), two stocks of fresh parsley (if possible), 2 tbsp dried sage, 1 tbsp. savory and 2 bay leaves in a cheesecloth. Put in stockpot with water to cover and put on low for whole day or as long as you can. Add more water throughout the day and salt and pepper to taste. You may also add some chicken broth if your taste testing shows the bones have not contributed enough to the broth.
Drain. If making barley soup add chopped turkey, celery and carrots and new chopped onion. When tender add barley. Remember...barley absorbs a lot and expands. So start by adding 1/4 cup at a time.
For noodle soup...starting with drained broth...add chopped onion and cook until tender. Add salt and anise to taste....then noodles.

Enjoy....freeze in individual servings or just freeze the broth to use with making rice, risotto or soup .

10 comments:

  1. Yum, these soups sound so good Trish..I make a turkey borsht with cabbage.

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  2. and for beginners......make sure you strain the broth into another pot or bowl, not down the sink like I did as a young bride! You're keeping the broth, not the bones! lol

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  3. Hee hee...oh Elsie....a wise word to the beginner and the 'seasoned' as well.

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  4. I can verify that this makes a very good broth and tasty soup.
    So nice for you to have ready for when you come home from work on rainy, windy evenings!
    On a side note, I was just thinking that, if using barley, I would put it in before the vegetables, becasuse it takes longer to get done...but you can cook it as long as you want still. With noodles I've found that it works well to cook them separately, scoop them into the soup bowl and then add the broth. That way you don't have to worry about expanding in the pot.
    Thanks, Trish!

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  5. I'll be making my turkey soup today too Trish. .I love it with a little cabbage like betty but I also like it with rice or noodles. . .oh which one should I do?

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  6. good old fashioned soup....superwe love homemade soup. the tip for roasting the bones is a good one, it really adds to the flavor.

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  7. Hey...good tips Anneliese. My problem is....the soup gets eaten so fast...I rarely have any leftover anyway. Grin. My mom used to make those HUGE homemade noodles and then...wow...they took up the whole bowl...not much broth left...we had to keep adding and adding and adding. Yum. Does anyone know where one can still buy the whole anise?

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  8. Yep right here in my small city!

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  9. Looks yummy, Trish. I think my turkey leftovers will not make it into soup this time...I slipped up. But homemade turkey soup is the best.

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  10. You couldn't find star anise because they use to make Tamiflu. That's the anti-viral they are using for the flu outbreak. Governments all over the world bought up all the star anise, so the price has gone up to over twenty dollars a pound now.

    I love your recipes. I especially loved the bruchetta (spelling?) recipes you posted. And this turky soup idea is wonderful. It is a good way to use up some barley.

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