Smoked Turkey Soup

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Smoked Turkey Soup Ingredients

2 lb Smoked turkey , chopped	56 oz Canned tomatoes with liquid,
4 qt Turkey stock	2 lb Frozen corn
2 lb Carrots, chopped	1 lb Frozen okra
3 Ribs celery, chopped	1 lb Frozen crowder peas
1 lg Onion, chopped	4 tb Black pepper
1 lg Jalapeno, chopped	4 tb Nuoc mam
3 Cloves elephant garlic,	4 tb Worcestershire sauce
6 tb Minced garlic	2 tb Dried sage, crumbled

Instructions for Smoked Turkey Soup

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. Posted to bbq-digest V4 #071 Recipe by: Tom Solomon From: Tom Solomon Date: Tue, 3 Dec 1996 08:13:54 -0800 (PST)

Main Ingredient: TurkeyCuisine: Uncategorized