The cold and flu season started earlier than usual this year with the temperatures dipping into the single digits.
There is nothing like a bowl of homemade soup to keep away the winter chills and bugs! That’s according to the latest research data. Wonder why they won’t listen to their Grandmas?
After every Thanksgiving, I use the carcass to make the weekend’s treat:
Savory Turkey Soup with Tarragon and Lemon (GFCFSF)
Use a large (6 to 8 qt.) slow-cooker to make the turkey broth and mix:
turkey carcass, 3 garlic cloves, 2 bay leaves and enough water to cover the carcass; turn the cooker to low for 8-10 hrs or overnight; clean/chop the meat off the bones and strain the broth through 4 layers of cheese cloth
Use a large stockpot or cast iron pot to make the soup. Ingredients needed:
2 carrots, peeled and sliced
2 parsnips, peeled and sliced (optional)
2-3 celery stalks, sliced
3 garlic cloves, peeled and diced
6-8 large potatoes, peeled and cubed
Sautee the first three ingredients in the olive oil for 5-7 minutes. Then, add the potatoes and garlic for another 5-7 minutes. Slowly add the broth to the pot and bring the soup to a slow boil until the potatoes are soft.
2-3 tbsp of olive oil, 2-3 tbsp of fresh or frozen tarragon leaves, chopped, 1/8 tsp fennel seeds, 1-2 lemons, juiced and seeded, salt and pepper, to taste
Turn the heat to low and add the tarragon, fennel seeds, salt, pepper, meat from the bones and the lemon juice. Then, bring the soup to another slow boil for about ten minutes. Serve it hot with a lot of toast.
God Bless you and all your loved ones!
Here, take a seat and have a cup of soup.
Variation: If you want to make this soup without the turkey carcass, use 2-3 breasts of chicken or 2 breasts of turkey, 8 qt of water, 3 garlic cloves and 2 bay leaves to make the stock ( it takes only about 4-5 hours in a slow cooker set on low) and follow the directions for the soup.