Chief Longwind Of The North
Certified/Certifiable
Ok, I'm not saying this is the ultimate turkey soup. I am saying it's the best I've ever made. After carving the bird, and removing most of the white and dark meat, I cut the carcass into segments, and threw them, and any leftover skin from my charcoal-grilled turkey into a large soup pot and covered with water. I let it simmer for about three hours. The bones were soft. I then removed and picked the meat from the bones, and put it back into the pot, with the broth. I transferred this to my slow cooker and set the temperature to the low-cook position. I seasoned it with salt and sage.
The above is pretty standard. It's what everyone does. This next part is where the soup becomes good. I opened a fresh bag of carrots, and selected 3 of them for the soup. One of them was a good foot long. All of them were large. This gave me about four carrots-worth of slices. Add it to the soup with one large, peeled and diced onion (large dice). Next, I took a large handful of fresh spinach, washed and coarsely sliced it. Add it to the soup. Finally, add 1/2 cup of pearl barley. And for fun, take your 4 year old granddaughter, have her dip "socks" made from cheesecloth into soy sauce, and then place them into the soup. I let it simmer for about 5 hours.
I'm telling you, this soup came out with an outstanding flavor, in spite of the dirty socks. The flavors of the carrots and onion were there, along with the spinach, all working with the turkey broth, and barley to give it body, and a perfectly balanced flavor, like Wedding Soup, only with turkey, and IMO, better.
I have pictures of the soup bowls filled, and with dirty socks in them.
I was very happy with this soup. Give it a try. I'm sure you will enjoy it as well.
Seeeeeeya; Chief Longwind of the North
The above is pretty standard. It's what everyone does. This next part is where the soup becomes good. I opened a fresh bag of carrots, and selected 3 of them for the soup. One of them was a good foot long. All of them were large. This gave me about four carrots-worth of slices. Add it to the soup with one large, peeled and diced onion (large dice). Next, I took a large handful of fresh spinach, washed and coarsely sliced it. Add it to the soup. Finally, add 1/2 cup of pearl barley. And for fun, take your 4 year old granddaughter, have her dip "socks" made from cheesecloth into soy sauce, and then place them into the soup. I let it simmer for about 5 hours.
I'm telling you, this soup came out with an outstanding flavor, in spite of the dirty socks. The flavors of the carrots and onion were there, along with the spinach, all working with the turkey broth, and barley to give it body, and a perfectly balanced flavor, like Wedding Soup, only with turkey, and IMO, better.
I have pictures of the soup bowls filled, and with dirty socks in them.
I was very happy with this soup. Give it a try. I'm sure you will enjoy it as well.
Seeeeeeya; Chief Longwind of the North
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