Classic Turkey Carcass Soup with White Wine
Submitted by jgranse
Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minThis refined turkey soup starts by sautéing onions, carrots, and celery in butter and oil until they turn golden and caramelized.
A sprinkle of flour creates a light roux that gives the finished soup body and a silky texture.
Dry white wine adds brightness and complexity, while the turkey carcass simmers with classic French herbs like thyme, parsley, and bay leaf.
After an hour and a half, strain everything through a fine mesh sieve, pressing hard on the solids to extract every drop of flavor.
Kitchen Tips
- Take your time browning the vegetables; that golden color means deep, sweet flavor in your finished soup
- Use a dry white wine you’d actually drink; cheap cooking wine will make your soup taste harsh
- Break the turkey carcass into pieces that fit easily in your pot for better flavor extraction
- Strain the soup into a heated tureen or individual bowls so it stays piping hot when you serve it
Ingredients
Directions
Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden.
Add flour and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine. Bring to a boil.
Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1½ hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or cool and store.
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