There’s nothing like a surprise jolt of record-setting, unbelievably bitter cold and snowy weather to make a bubbling batch of soup sound like it would sure hit the spot for supper.
And those of us who were lucky enough this impossibly difficult year to have a turkey on the table for Thanksgiving dinner yesterday already have the basic makings for a delicious potful.
Let’s thank Marysville cook Karen Elder again for originally sharing her must-make recipe with us in a November 2000 Forum column. She told us at that time, “Years ago, I looked at what was left after we had the Thanksgiving feast, and remembered something a very good friend told me when I was a teenager.
“She always made carcass soup, because the flavors of the roasting, stuffing and seasonings make the best broth. I gave it a try and have been making carcass soup every time I roast a turkey, and even a chicken — smaller amount of soup, of course.’’
Here’s Karen’s how-to again, exactly as she copied it off for us, starting with the directions used right after the meal:
Karen Elder’s turkey carcass soup
After the turkey dinner, remove the meat and any remaining dressing from the turkey and refrigerate. Don’t worry about getting all of the meat off or the few bits of dressing left out. They will add to the flavor of the broth. The bits of meat can be removed from the bones later and added to the soup.
Put the broken turkey carcass and skin into a large kettle or stockpot. Cover with water and add:
1tablespoon salt
About 1/2 teaspoon pepper, to taste or optional
2teaspoons garlic powder, or about 1 tablespoon crushed fresh garlic
1-2teaspoons curry powder, to taste or optional
1/2onion, chopped
2-4ribs celery, chopped
Cover kettle or stockpot and simmer about 45 minutes to 1 hour. Remove carcass, strain broth and refrigerate. The fat will harden on top of the broth. Remove fat and discard. Now the broth is ready for making soup.
We make a variety of soups using the broth. My daughter loves turkey noodle soup. I like to throw in lots of vegetables for a hearty soup. Here is what I usually make:
Turkey vegetable and noodle soup
Put the saved homemade broth into a large kettle or stockpot. Add chopped vegetables of your choice, such as carrots, onions, celery, cabbage, potatoes, peas, beans, corn, canned tomatoes, frozen mixed veggies — whatever your family likes.
Add some diced-up leftover turkey. You can also add egg noodles, broken spaghetti, barley or rice. Season to taste with salt, pepper and garlic and, if needed, a couple of chicken bouillon cubes.
Simmer about 30 to 60 minutes or until vegetables are cooked. Thicken with a paste of flour and water or cornstarch and water.
Hint: Mix about 1 tablespoon of either flour or cornstarch with about 1/2 cup cold water; pour into soup while stirring. Thicken to desired thickness. Sometimes, I add leftover gravy and mashed potatoes as a thickening.
If you have a recipe or two or more to share, don’t hesitate to send your recipe(s) to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
As you surely do know, the Forum is always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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