Turkey Soup "Leftovers Are Sweet"
Votes: 3
Time: 1 hour 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Alton Brown makes sure not to waste any turkey after Thanksgiving, so instead of throwing away the bones and trimmings, he turns them into a hearty soup with rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups diced cooked turkey meat
- 1 turkey skeleton
- 2 liters of vegetable broth
- 1 pack (280 g) of frozen vegetable mix
- 1/2 cup long grain rice
- 1 teaspoon crab seasoning
- 2 tsp dried thyme
- Coarse salt
- Freshly ground black pepper
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Recipes with similar ingredients: turkey, long-grain rice, thyme
Cooking the dish according to the recipe:
- Pour the vegetable broth into a 6-8 quart saucepan and add the turkey bones. Press down firmly to ensure the bones are completely covered with liquid. Cover, set over medium heat, and bring to a boil.
Reduce heat to a simmer and cook for 1 hour. After an hour, remove the bones and add the vegetables, rice, turkey, crab poaching seasoning, and thyme. Cover again and cook for another 20 minutes. Season with salt and pepper. turkey soup to taste.
Categories:
recipe / Dinner / Soups / Vegetable soups / Meat soups / Alton Brown
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