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turkey stock turkey neck onion carrot celery turkey russet potatoes milk unsalted butter salt fresh chives
Viewed: 57 - Published at: 8 years agoIngredients
- Turkey stock:
- Turkey neck, giblets, and heart, or two turkey wings
- 1 onion, quartered
- 1 peeled and chopped carrot
- 1 chopped celery rib
- Turkey and potato soup:
- 2 large russet potatoes, peeled and cubed
- 1/4 cup whole milk
- 3 tablespoons unsalted butter
- 3 to 4 cups hot turkey stock
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
Method
- You can make the stock two ways: while the turkey roasts or ahead of time. Either way, place turkey neck, giblets, and heart or two turkey wings into a large pot. Cover with 10 cups of gently salted water. Add the vegetables. Simmer gently for 3 to 4 hours. Strain. Yield should be 8 cups.
- Put the potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20 to 30 minutes. Drain off almost all of the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go.
- Stir in enough of the hot turkey stock to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.
