Try this Smoked Turkey Soup recipe, or contribute your own.
Suggest a better descriptionThe 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
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Serving Size: 1 Serving (9349g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2618 | ||
Calories from Fat: 501 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 115.2mg | 35 % | |
Sodium 6230.7mg | 215 % | |
Potassium 8323.6mg | 219 % | |
Total Carbohydrate 424.4g | 125 % | |
Dietary Fiber 39.5g | 158 % | |
Sugars, other 384.9g | ||
Protein 141.9g | 203 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2618
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