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Name: Leftover Turkey Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Leftover turkey bits with or; Onions; Ginger--to taste (I used; Garlic; A little orange juice; Ground cayenne pepper

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INGREDIENTS

Leftover turkey bits with or
Onions
Ginger--to taste (I used
Garlic
A little orange juice
Ground cayenne pepper

Servings

INSTRUCTIONS

Peel ginger, cut into large chunks. Chop onion into chunks, skin garlic and separate into cloves, cutting off the hard bottom of each clove. Put all the ingredients into a large pot, except the orange juice and ground cayenne. Have the pots cover nearby. In a separate pot, heat some water to the boiling point. Pour boiling water into the pot with the soup ingredients. Add just enough water to cover all ingredients. Simmer soup for several hours, in order to make stock. Strain soup. Keep the liquid, and discard the rest--unless you are incredibly thrifty and want to add the meat to the soup. Allow soup to cool. Strain the fat off the top. You may want to reserve the fat for dumplings, since the fat will be well-flavored with garlic and ginger. Heat soup, stir in ground cayenne. Allow to simmer for about 1/2 hour. Raise to a boil, add dumplings, or rice, or what have you, at this time. Add the orange juice. Adjust seasonings. Serve. I bet this would taste good if a star anise or two were thrown in with the onion, garlic, and ginger at the beginning. Or, you could probably add some Sherry just before serving as well. Posted to Recipe Archive - 23 Feb 97 by ted by: silverman.30@osu.edu on Feb 23, 97.

NOTES

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Leftover Turkey Soup

Leftover turkey bits with or
 Onions
 Ginger--to taste (I used
 Garlic
 A little orange juice
 Ground cayenne pepper

Peel ginger, cut into large chunks. Chop onion into chunks, skin garlic and  separate into cloves, cutting off the hard bottom of each clove. Put all  the ingredients into a large pot, except the orange juice and ground  cayenne. Have the pots cover nearby.    In a separate pot, heat some water to the boiling point.    Pour boiling water into the pot with the soup ingredients. Add just enough  water to cover all ingredients.    Simmer soup for several hours, in order to make stock.    Strain soup. Keep the liquid, and discard the rest--unless you are  incredibly thrifty and want to add the meat to the soup.    Allow soup to cool. Strain the fat off the top. You may want to reserve the  fat for dumplings, since the fat will be well-flavored with garlic and  ginger.    Heat soup, stir in ground cayenne. Allow to simmer for about 1/2 hour.  Raise to a boil, add dumplings, or rice, or what have you, at this time.  Add the orange juice. Adjust seasonings.    Serve.    I bet this would taste good if a star anise or two were thrown in with the  onion, garlic, and ginger at the beginning. Or, you could probably add some  Sherry just before serving as well.    Posted to Recipe Archive - 23 Feb 97 by ted by: silverman.30@osu.edu on Feb  23, 97.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 1 Servings

Calories: 58
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 201.2mg		5 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 11.3g
Protein 1.8g		3 %
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Calories per serving: 58

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