Turkey Soup with Leek and Parsnips
It’s no secret I love the parsnip and use it’s peppery goodness as a substitute for mashed potatoes: the consistency is similar and the flavor is unique but not overpowering. And leeks are always a good addition to a hearty, robust soup.
On Thanksgiving, I stole the 24-pound turkey carcass from my sister and a 5-gallon soup pot from my mother. I put the carcass (and all the drippings left in the pan) in the pot with 4 tbsp apple cider vinegar, celery, onions, carrots, and filled it to the top with cold, filtered water. I cooked it from 10a-10p, shut the burner off, let it cool over night and in the morning, I had this:
I froze half and with the other half, I made this soup. If you have leftover turkey, this is perfect. Or if you’re like me and didn’t host Thanksgiving, you can buy a turkey breast and use that – they’re on sale this week, trust me!
This soup makes a large batch; feel free to half it if you want. Personally, I freeze all I can this year for fear of my first Midwestern winter and being unable to make it to the store.
Turkey Soup with Leeks and Parsnips
What you need:
- 4 liters turkey stock
- 5 carrots, peeled and chopped (plus 1/8 c. diced)
- 5 stalks celery, chopped (plus the leaves and 1/4 c. center pieces or tops)
- 3 stalks leeks, cleaned and sliced
- 1/8 c. onion, diced
- 1-lb parsnips, peeled and chopped
- 1 tbsp minced garlic
- 2-4 lbs turkey meat, diced into squares
- 2 tsp dried tyme (or 4 tbsp fresh)
- 1 tsp dried rubbed sage (or 2 tsp fresh)
- 4 tbsp fresh parlsey
- 1/2 stick butter
- salt to taste (my soups end up needing a lot of salt usually – this is because I make my stock unsalted and flavor it as it’s used. As always add slowly and taste often)
What you do:
- If you’re unfamilair with how to clean and cut leeks, watch this one-minute video. Don’t be afraid of vegetables!!!
- With any soup, the first think you do is make a Mirepoix: a base for most soups. Melt the butter in the soup pot, add in the diced onions, celery leaves and tops, the 1/8 c. diced carrots and leeks, sage, thyme, parsley and a little salt.
- Cook on low-medium for 8-10 minutes until onions and leeks translucent.
- Add stock and bring to a boil.
- Add diced celery, carrots, parnsips and the turkey and return to boil.
- Reduce heat to low/simmer and cover.
- Cook 2-6 hours, letting the flavors meld.