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Title: Smoked Turkey Soup
Categories: Entree Dec
Yield: 1 Servings
| 2 | lb | Smoked turkey |
| 4 | qt | Turkey stock |
| 2 | lb | Carrots -- chopped |
| 3 | Ribs celery -- chopped | |
| 1 | lg | Onion -- chopped |
| 1 | lg | Jalapeno -- chopped |
| 3 | Cloves elephant garlic -- | |
| Chopped | ||
| 6 | tb | Minced garlic |
| 56 | oz | Canned tomatoes with liquid |
| Chopped | ||
| 2 | lb | Frozen corn |
| 1 | lb | Frozen okra |
| 1 | lb | Frozen crowder peas |
| 4 | tb | Black pepper |
| 4 | tb | Nuoc mam |
| 4 | tb | Worcestershire sauce |
| 2 | tb | Dried sage -- crumbled |
| Chopped |
The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.
At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.
Recipe By : Tom Solomon