Turkey Soup
2 large turkey legs or 1 lb turkey meat off the carcass
1 medium onion (diced)
1/2 bunch of celery (diced)
2 cans of chopped tomato
1/2 pound of green beans cut in half
1/4 pound green peas
1 cup of chopped bell pepper
1 medium parsnip
4 medium carrots
1 clove garlic
1/2 cup white wine
1/2 Tbsp spoon black pepper
2 bay leaves
1/4 cup barley
Wrap the turkey legs in foil and cook in the oven on 200 for about 1 1/2
hours. Let cool. If using turkey meat off the carcass, fry turkey meat or
breast meat in a lightly oiled pan, and add it Pour the liquid from the
turkey leg into a large pot. Separate the meat from the legs and put the
meat aside. Add the skin and bone to the pot. Fill the pot about 3/4 full
with water, and boil for about an hour. Remove the bone and skin, strain
broth.
Add:
Green beans
Bay leaf
Bell peppers
Peas
Barley
Turkey meat
Let simmer for about 1 1/2 hour stirring occasionally. Start tasting. When
you are happy with the consistency of the broth turn of the heat. The pot
should be between 2/3 and 3/4 full. Let sit for at least 2 hours. Stir
occasionally.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/