| Turkey Broth |
| 2-1/2 Pounds TURKEY WINGS |
| 5 Cups cold water |
| 2 Onions, quartered |
| 1 Carrot, cut in chunks |
| 1 Bay leaf |
| 5 Black peppercorns |
| 2 Cubes low-sodium chicken bouillon, or TURKEY BROTH |
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- In a 5-quart saucepan combine all seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.
- Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry; cover and refrigerate.
- Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.
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| Turkey Soup |
| 1 Ear corn, cut into 1/2-inch slices |
| 1 Carrot, peeled and cut into 1/2-inch slices |
| 1 Stalk celery, cut into 1/2-inch slices |
| 1 Medium zucchini, cut into 1/2 to 3/4-inch slices |
| 4 Medium tomatoes, peeled and cut into quarters |
| 1 Cup sugar-snap peas or green beans |
| 1 Medium leek, well rinsed and thinly sliced |
| 1/2 Cup lima beans |
| 3 Tablespoons pearl barley |
| 3 Tablespoons fresh parsley, chopped; or 1 tablespoon dry |
| 1-1/2 Teaspoons fresh oregano, chopped; or 1/2 teaspoon dry |
| 1 Clove garlic, mashed with 1/4 teaspoon salt |
| 3/4 Teaspoon freshly ground black pepper |
| 1 Cup broccoli flowerettes |
| 1/2 Cup fresh or frozen peas |
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- Add first eight vegetables, barley and seasonings to broth. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.
- Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes. Adjust seasoning to taste.
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