The soup of choice for post-holiday turkey adventures, this light poultry-vegetable stock makes savory use of the bird's remains. The bones contribute rich flavor; the meat adds substance and texture. Stir in a generous helping of sweet Napa cabbage and serve the soup on its own as a luncheon dish. Or, if you prefer, omit the cabbage and use the broth as a base for a variety of homemade soups.
1 roasted turkey carcass with some meat attached
2 1/2 quarts water
1 medium-size onion, sliced
1 medium-size carrot, sliced
5 cups finely shredded Napa cabbage
Salt and ground black pepper to taste
- Stir turkey carcass of any large pieces of meat; dice enough meat to make 2 cups and set aside.
- In a 5 to 6-quart pan, combine turkey carcass, water, onion and carrot. Bring to a boil over high heat; then reduce heat, cover, and simmer for 2 hours.
- Let cool slightly, then pour through a fine wire strainer set over a bowl. Remove any remaining meat from bones; stir into broth along with diced turkey meat. Discard vegetables and bones.
- Return broth mixture to pan. Skim and discard any fat from broth; then bring to a boil over high heat. Add cabbage; reduce heat, cover, and simmer until cabbage is tender to bite, about 10 minutes. Season to taste with salt and pepper.
- To serve, ladle soup into bowl; garnish with parsley, if desired.
Makes 8 servings.