You may also like
Categories:
vegetable oil turkey bones onion celery carrot water thyme water barley olive oil onion carrots stalks celery garlic turkey parsley thyme salt ground black pepper cayenne pepper lemon
Viewed: 49 - Published at: a year agoIngredients
- Stock:
- 2 tablespoons vegetable oil
- 3 pounds turkey bones
- 1 onion, quartered
- 1 stalk celery, coarsely chopped
- 1 carrot, coarsely chopped
- 16 cups water
- 2 sprigs fresh thyme
- Soup:
- 2 1/2 cups water
- 1 cup barley
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 cups chopped cooked turkey
- 1/4 cup chopped fresh parsley
- 2 sprigs fresh thyme, leaves stripped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 lemon, juiced
Method
- Heat vegetable oil in a large stockpot over medium-high heat. Add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. Transfer bones to a bowl.
- Cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. Return turkey bones to stockpot and add 16 cups water and thyme sprigs. Bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. Strain stock into a large bowl and let stand for 15 minutes. Spoon fat off top of stock.
- Bring 2 1/2 cup water and barley to a boil in a saucepan. Cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
- Heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. Add turkey stock to onion mixture and bring to a boil.
- Mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. Stir lemon juice into soup.
