|
|
|
|
Susan's Turkey Soup
Ingredients
| 1 |
x |
turkey carcass |
|
| 1 |
large |
onion |
diced medium |
| 3 |
each |
celery stalks |
chopped medium |
| 3 |
each |
carrots |
medium dice |
| 1 |
cup |
yellow split peas |
|
| 1 |
cup |
split green peas |
|
| 1 |
x |
water |
enough to cover the ingredients by an inch or two |
| 1 |
can |
chickpeas (garbanzo beans) |
chick peas |
| 1 |
x |
pasta |
handful of small pasta |
Directions
Cut the carcass in half and put it into a large stockpot. Add onion, celery, carrots, yellow and green split peas and enough wate er to cover the ingredients by an inch or two.
Let this mixture come to a boil. Lower the flame to a good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a handful of small pasta (tubetti or tubbettini are my favorites) and when the pasta is al dente, the soup is finished.
Taste and adjust seasoning with salt and pepper and eat!
After the soup is chilled remove the carcass and pick off any pieces of turkey that remain. You may want to add more water, as this does produce quite a thick soup. Add as much as you need. The vegetables and peas will have flavored the broth enough to withstand the addition of more water.
|
|
|
|
|
|
|
|
