CAMERONS SCOTT'S MOTHERS TURKEY SOUP RECIPE
“First, announce to family that you need some time alone in the kitchen (finally after Thanksgiving) and then take all the time to break down the turkey carcass and pick all the meat off the bones. Reserve the meat to add back in at the very end.
For the broth:
Grab a large stock pot, and in go the bones and scraps from your roast turkey, then whatever carrots, onions and celery you have on hand, plus a few herbs. Put in enough water to cover everything.
The trick is to cover the pot and cook it all day, then refrigerate or put outside overnight (on a cold night) and simmer again most of the next day. Strain the broth out and refrigerate it overnight to be able to skim the fat off the next morning. If it seems in the least bit watery, reduce it until it is rich. And, don’t add the salt until it reaches the table!
And now for the soup!
As the spirit moves you, sweat some additional chopped onions, carrots and diced celery in some olive oil and reserved broth until almost tender but not browned. Adding in the turkey stock, bring to simmer and then add the reserved turkey meat. Adjust the seasoning to your taste. Fresh parsley is always a nice garnish right before serving but if freezing for later enjoyment don’t add the parsley just yet.
If the soup is “gamey”, the addition of a touch of sherry or dry vermouth can be lovely.
However, mother usually had been sipping the sherry or dry vermouth along the way and therefore it rarely made it into the finished product.
That was how Emilie Welles made turkey soup. Never the same each time and always delicious. Enjoy!”
