Sunday, September 27, 2015

Simple Turkey soup

The farmer I buy the majority of my meat from had a special going on Turkey thighs, which are larger then chicken thighs. Since it was raining all weekend here I decided a good soup was what the day called for.

  • 2 Turkey thighs
  • 3 stalks of celery
  • 1 carrot
  • 1/2 yellow onion
  • 2 cups concentrated turkey stock from last years Thanksgiving turkey.
  • 4 russet potatoes rough chopped
  • Place the turkey thighs in about 6 cups of water and low boil for 1 hour
  • Add the celery, carrot, onion, and the previously made stock and low boil for another hour
  • Fish out celery, carrot, onion, and turkey thighs.
  • Place the rough chopped potatoes in the stock and low boil for 20-30 minutes until potatoes fall apart to touch.   Sample stock and salt to taste if needed.
  • While the potatoes are cooking, mince the turkey thighs by removing the skin and pulling apart the meat into thin strips for the soup.  Ensure skin and bones are not in the meat.
  • Once potatoes are done cooking add the meat back in.
  • Serve and Enjoy.