Tuesday, December 30, 2008

Smoked Turkey Soup

Again with the smoked turkey! I promise not to post another recipe using it (well, at least not until next Christmas.)

The best part of leftover turkey is the carcass. Once I get the majority of the meat carved, I bag the leftover bird and refrigerate it until the next day when I have time to make a big pot of stock. You can easily get a gallon of stock from a large bird. Just cover the bones with water and toss in any leftover veggies you'd like to flavor the stock with. I threw in onions, carrots, garlic, celery leaves and some rosemary. Bring it to a boil, reduce the heat and simmer for 1 1/2 hours. Add more water if the level falls below the top of the bones. Strain to remove vegetables, cool to room temperature, then refrigerate. Remove solidified fat once the broth has completely cooled.

Smoked Turkey Soup

2 Tbsp olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 bell pepper, seeded and diced (I used a poblano)
6 medium white mushrooms, chopped
3 garlic cloves, minced
1 tsp cumin
1 tsp oregano
salt and pepper
1 quart chicken broth (I used my turkey broth)
1 can diced tomatoes (I used fire-roasted)
2 cans black beans, drained and rinsed
1-2 chipotles in adobo sauce, diced
2 cups diced smoked turkey
2 cups frozen corn kernels

In soup pot saute onions, celery, carrot, pepper, mushrooms and garlic. Season with cumin, oregano, salt and pepper. Add chicken broth, tomatoes, black beans, and chipotle. Bring to a boil, reduce heat and simmer for 30 minutes. Place one half of soup in blender and puree. Return puree to pot and add in turkey and corn. Heat through.

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