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Roasted Turkey Becomes Days of Soup

February 16, 2011

Soup: a rich man’s consommé and a poor man’s delight. Creamy or clear, frothy or thick, soup is endlessly rich in potential. A pile of bones and water form the canvas onto which so much is added. (We will pretend, for good measure, that my husband actually likes soup…Regardless, it appears weekly on the menu, each time accompanied by this good measure of pretense…)

The base of this soup is turkey. I roasted a turkey the night before, then stripped the bones of meat and simmered the bones, skin, two carrots with skins, a handful of parsley, a whole onion sliced in half, and a handful of peppercorns and sea salt in water for a couple of hours. Strained all of that, and then added turnips, parsnips, carrots, and chunks of turkey, along with pre-cooked wheatberries.

The thickener and deepener of flavor in this soup is turkey gravy from the night before and a bit of lemon peel. The flour from the gravy thickens the broth just a bit, while the white wine adds a smooth depth. I finished the soup off with turmeric and the greens of the turnips. Yum.


Believe it or not, bones that have been boiled for soup once CAN be reboiled again! Boiled a second time in less water will give a nice broth to add to wheatberries, barley, to steam veggies with or to another soup! Bones go a LONG way! (Almost as long of a way as Jason's boots do each day, below on the floor...)

Turnips, parsnips, and celeriac, roasted, then simmered down in turkey stock, with lemon peel. Pureed with a touch of cream, with toasted walnuts, olive oil, sea salt, apple sauce and parsley on top. So incredibly flavorful that even the non-soup man turned down turkey for more soup!

Great Northern Cornbread—like what I grew up with. Not too sweet, thick and gritty yellow cornmeal, perfect grilled with slabs of butter (we just tried Islandic Smjör Butter from Whole Foods that was delicious)!


2 Comments leave one →
  1. February 17, 2011 1:31 pm

    Harrigan, what a beautiful and homey post! Cherish these long hours you get to spend in the kitchen. They are a treasure!

  2. April 28, 2011 11:49 am

    Thanks for the recipe. You are inspiring me as I have just started making soup myself with my brand new food processor.

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