The obligatory post thanksgiving turkey soup recipe...yeah. It's good though. Promise! I think that one of this soup's most winning attributes is that , for a lot of us , all of the vegetables in this recipe are available locally( or at the very least, regionally) right now- at a farmers market, or... maybe in a well labeled produce section? Even my sea salt is as local as I can get it...solar processed in Maine. Have I lost you now? do I sound obnoxious? Listen, I admit, this may or may not effect flavor, but it makes me happy and thats what cooking is all about. Plus, New England is home, and its like putting a little bit of home in ze soup you see. As for the stock, I will just mention this: you could easily use chicken stock for this recipe...but it is so easy to make turkey stock ( if you've saved or scavenged a turkey carcass that is...) that that is really the way to go. Here we go!
5-6 C turkey or chicken stock
1 medium sweet potato ( about 3/4 lb) , peeled and chopped
1 medium turnip, peeled and chopped
1 medium parsnip, chopped
2 carrots, chopped ( if your carrots came with tops, chop some and throw them in)
1 small yellow onion, chopped
1 Tbl fresh OR 1 tsp dried Thyme
1 tsp sea salt
1 inch piece of kombu ( seaweed) * optional
freshly ground pepper to taste
2 C cubed or shredded turkey
italian ( flat leaf) parsley, chopped, for topping.
In a large soup pot over hight heat, combine all stock, veggies and seasonings...leaving out only the turkey and parsley. Bring it to a boil and skim any sludge off the top. Reduce heat to medium low and simmer, covered, until vegetables are tender crisp...about 15 or 20 minutes. Add turkey and simmer, uncovered for another 10 minutes. Ladle into bowls and sprinkle with some chopped parsley. That's it!
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