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Turkey and Vegetable Soup | Emeril Lagasse
Emeril’s warm and comforting homemade Turkey and Vegetable soup is loaded with hearty vegetables and pasta. This delicious soup is comfort food at its best!
TURKEY AND VEGETABLE SOUP
SERVES 10 TO 12
FOR TURKEY:
1 10-to-12-pound turkey
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3 bay leaves
Salt
FOR THE SOUP:
Salt and pepper
1 cup diced cooked butternut squash
1 cup diced cooked carrots, thinly sliced
1 cup cooked peas
1 cup diced cooked peeled potatoes
1 cup cooked elbow pasta
¼ cup chopped parsley
Crusty bread, for serving
For the Turkey: Place turkey in a large stockpot. Add onion, carrots, celery, bay leaves, and enough water to cover. Season with salt. Place over medium heat and bring to a boil. Reduce heat to medium low and let simmer for about 1 hour.
Remove from heat and strain stock through a fine mesh sieve into a large pot, reserving vegetables. Set turkey aside to cool. When cool enough to handle, remove cooked meat from bones, cut into bite-size pieces; set aside.
For the Soup: Cook reserved vegetables in a skillet and cook over low heat, stirring occasionally, about 10 minutes. Stir into stock and cook over medium-low heat until stock has reduced, and broth has intensified in flavor. Season with salt and pepper. Add squash, potatoes, carrots, peas, pasta, and parsley. Stir in about 5 cups reserved turkey and let simmer until heated through. Ladle soup into bowl. Season with additional pepper, if desired. Serve with crusty bread.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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