TURKEY BONE SOUP UPDATE

Nov 27th, 2011 | By Sharon Shaw Elrod MSW EdD | Category: Lifestyle, Health & Fitness

Our Favorite Turkey Bone Soup

SCJ wrote about Turkey Bone Soup last year, and a lot of you readers are looking at that recipe. It’s a favorite in our home… still.  We love the aroma in the house almost as much as we love to eat it.  I suggested to my husband this year that we do something different, like make turkey lasagna from the left-overs.  His tearful reply?  “…and not have turkey bone soup?”

So I put the carcass and smoked skin in the stock pot and filled the pot 2/3 full of water and into the soup well on our 1950s Chambers Stove.  Frankly, that old stove is probably part of what makes the soup so good. I brought it to a boil and let it sit in the well overnight.  It was still steaming hot when I took it out the next morning, thanks to that famous Chambers stove.

Well, this year, we had smoked turkey, which is another favorite of ours.  It created  a different flavor for the soup (which is already almost gone, just three days after Thanksgiving).  And we enjoyed the smokey taste.

Organic Vegetables and Herbs from Provence

The other difference this year was to use fresh organic vegetables… carrots, celery, onion and garlic.  We use garlic in a lot of dishes because of the antioxidant and adaptogenic value.  The organic vegetables have a taste of sweetness that, I believe, is occluded after pesticides and herbicides are used on them and then sold in our supermarkets as non-organic vegetables.

Then I added an organic herb combination from Provence (France), including chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. The result was an amazingly delicious soup with a flavor that you just want to enjoy for hours.  You can probably create your own shaker of these herbs from the list I provided.

So I hope you saved your turkey carcass and skin, whether smoked or not.  There’s still nothing like Turkey Bone Soup!

 

 



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