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SOUP
RECIPE:
Turkey Soup with Parsley Dumplings
1-picked over turkey carcass
Water to cover
1 ½-cups chopped celery
5-carrots, chopped
1-medium sized onion, cut into wedges
1-tbsp salt
¾-tsp dried thyme
2-tsp cumin seed
2-cubes chicken bouillon
1-bay leaf
6-tbsp all-purpose flour
1-cup milk
½-cup brown rice |
½-cup barley
1-tbsp Worcestershire sauce
2-parsnips, chopped
1-small zucchini, diced
½-tsp ground black pepper
1-lb cooked turkey, cubed
½-cup chopped fresh parsley
½-cup chopped fresh cilantro
2-slices bread, quartered
1 ¼-cups all-purpose flour
1-tsp baking powder
¼-tsp salt
½-cup milk
4-tbsp butter, melted |
Combine turkey carcass, 1-cup celery, 2-carrots, onion, 1-tbsp salt, thyme, cumin seed, bouillon, and bay leaf in a large 4-quart stockpot
Add enough water to cover
Bring to a boil
Lower heat and simmer for 1 ½ hours
Remove carcass and when cool, pick the bones clean of all meat and reserve
Strain stock and discard solids
Put the strained stock in the stockpot and place in the fridge overnight
Next day, skim off the fat
Heat stock on medium-high heat for 15 minutes to reduce
Combine 6-tbsp flour and 1-cup milk in a jar with a tight fitting lid
Shake to combine
Reduce the stockpot to a simmer
Strain the flour mixture through a sieve into the stockpot and stir
Add barley and rice and stir for 15 minutes
Slice the remaining 3-carrots
Add the parsnips, ground pepper, remaining ½-cup celery, Worcestershire sauce, and sliced carrots
Simmer 30 minutes until the vegetables are tender
While the soup is simmering, prepare the dumplings
Combine parsley, cilantro and bread in food processor
Process until it becomes medium sized crumbs
Add 1 ¼-cups flour, baking powder, and salt
Process until just combined
Add ½-cup milk and butter
Pulse the processor until just combined
Roll into small balls and drop into the simmering soup
Place the lid on the pot and cook for 12 minutes or until the dumplings are dry in the centre
Add turkey meat and zucchini
Cook for 3 minutes or until heated through
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