Today I’m sharing with you one of my favorite soups. Years ago I always made this soup with chicken, however once I decided to try turkey instead and a new favorite was born.
I hope you will enjoy it as it is quick, beautiful, delicate, yet filling.
- 3 turkey wings (remove & dispose of tips, then cut wings in half at joint)
- 10 black whole peppercorns
- 1 large carrot, peeled, cut in half, then cut into four long pieces (lengthwise)
- 1 large parsnip (cut the same way as the carrot)
- 1 small onion (whole with peel on; simply wash and trim off fuzzy tip)
- 1 clove of garlic, peeled, whole
- 1 1/2 tsp salt
- 5 springs of parley tied together with a non-bleached thread
- 2 tbsp. of chopped parley leaves (put aside)
Once soup is cooked, dispose of the parsley and add the freshly chopped parsley prior to serving.
Wash turkey, then cut off pointy tips of each wing. Cut wings in half at the joint. Wash hands after handling turkey ! Peel and cut carrot and parsnip to equal size. I like to have long pieces of each but you may cut them any way you’d like, but they need to be uniform. 🙂 I don’t want you to get the measuring tape out to have them all the same size but if you they are similar in length and thickness they will finish cooking at the same time.
Place everything into a large stockpot; add 10 cups of water and bring to a gentle boil. Once boiling point is reached, turn down heat to medium low and cook for about 1 1/2 hours. Check meat; if tender enough, remove the parsley. Turn off heat and add the fresh parsley.
You may serve it with your favorite type of soup noodles or without.
The following is another version of this soup. As you can see you may add your favorite veggies to create a slightly different soup. Just switch it up a bit to give variety to your dishes.
FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES