Text 25358, 87 rader
Skriven 2015-03-26 04:59:08 av Dave Drum (1:261/38.0)
Ärende: Gourmet 479
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tuscan Turkey Soupy Noodles
 Categories: Poultry, Soups, Pasta
      Yield: 9 servings

           Carcass from  12-14 lb roast
           - turkey; including skin
           +=OR=+
      6 lb Turkey wings
      4 qt Water
      2 md Leeks; greens reserved,
           - white and pale green parts
           - washed, chopped
      6 lg Garlic cloves; fine chopped
    1/4 c  Olive oil
      1 md Onion; chopped
  1 1/2 tb Chopped rosemary
      3    Carrots; chopped
      3    Celery ribs; chopped
     28 oz Can whole tomatoes in juice,
           - drained, chopped
      8 oz Dried egg pasta squares; or
           - dried no-boil egg lasagne
           - sheets, in roughly 1" to
           - 1 1/2" pieces
      8 oz Baby spinach

  ACCOMPANIMENT: grated Parmigiano-Reggiano

  Turkey soup may be the end of the line for turkey leftovers,
  but it doesnâÇÖt have to be boring and predictable. The hearty
  essence of the roasted holiday bird is concentrated into a
  deeply satisfying broth, thick with noodles and laced with
  garlic, rosemary, and tomatoes. This is a guaranteed crowd
  pleaser whether itâÇÖs just the family or a last minute
  gathering of friends. And thanks to the availability of
  turkey wings, executive food editor Kemp M. Minifie bets
  you wonâÇÖt want to wait until next Thanksgiving to make it
  again.

  Break down carcass into smaller pieces. Simmer carcass,
  water, reserved leek greens, and 1/2 tsp salt in a 7 to 10
  qt heavy pot, uncovered, skimming froth, 3 hours.

  Discard large bones with a slotted spoon or tongs, then strain
  stock through a large sieve into a large bowl (discard solids).

  If stock measures less than 10 cups, add water. If it measures
  more, boil until reduced.

  If using stock right away, let stand until fat rises to top,
  1 to 2 minutes, then skim off and discard fat. If not, chill
  (covered once cool) before removing fat. (It will be easier
  to remove when cool or cold.)

  Cook garlic in oil in cleaned pot over medium heat, stirring,
  until pale golden, about 1 minute. Add onion and 1/4 tsp salt
  and cook, stirring occasionally, until golden, 5 to 8 minutes.
  Stir in chopped leeks and rosemary and cook, covered, stirring
  occasionally, until leeks are softened, about 5 minutes. Add
  carrots, celery, and 1/4 tsp salt and cook, stir occasionally,
  3 minutes. Stir in tomatoes and stock and simmer, uncovered,
  stirring occasionally, until vegetables are tender, about 20
  minutes. Season with salt and pepper.

  Stir in pasta and briskly simmer soup, stirring occasionally,
  until pasta is al dente. Add spinach and stir until wilted.

  Recipe by Kemp M. Minifie

  November 2008 | Gourmet

  Serves 8 to 10

  MM Format by Dave Drum - 26 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... I brush my teeth with a leg of fried chicken, and gravy is my toothpaste

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