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Categories:
turkey carcass water onion carrots stalks celery pearl barley carrot onion turnips turkey salt parsley
Viewed: 42 - Published at: 9 years agoIngredients
- 1 turkey carcass
- water, to cover
- 1 onion, quartered
- 2 carrots, cut into 2 ",chunks
- 2 stalks celery, cut into 2 ",chunks
- 1/2 cup pearl barley
- 1 cup diced carrot
- 1 onion, coarsely chopped
- 2 cups diced turnips
- diced cooked turkey
- salt and pepper
- 2 tablespoons chopped fresh parsley (to garnish)
Method
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.
