If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Every thanksgiving is an opportunity to end up with a leftover carcass you can turn into this soup. So even if ur not the cook…steal the carcass and split. You’ll be glad you did!
Ingredients
For the Stock:
1 leftover turkey carcass, with any usable meat from the turkey removed…for sandwiches, pies or for use in this soup
2 cubes chicken bouillon or 2 tablespoons concentrated chicken stock
1 medium to large yellow onion, quartered
2 carrots, rough chopped include the tops
1 celery rib and some celery tops, roughly chopped
Several sprigs fresh parsley
For the Soup:
1 medium onion, rough chopped
4 celery ribs, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
3 cloves garlic, peeled and just smashed with the flat side of a knife
5 or 6 parsley stems, plus extra for serving
2 tablespoons soy sauce
Kosher salt & fresh ground pepper
Directions
Put all the stock ingredients in a large pot and cover with at least a couple inches of cold water
Bring to a boil, reduce heat, cover partially and simmer a couple hours - skimming off any foam that floats to the surface every now and then
Strain broth into another pot and add the onion, celery, carrots, garlic & parsley (the veg from the simmering will be way too mushy to use)
Cover and simmer over medium-low heat another 30-45 minutes
Then stir in soy and season well with salt & pepper – serve with finely chopped parsley
