• 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tbs of unsalted butter
  • 1 tbs of extra virgin olive oil
  • 1/4 cup of all purpose flour
  • 4 cups of water
  • 4 cups of chicken stock
  • 1/2 cup of dry white wine
  • Turkey carcass
  • 2 sprigs of parsley
  • 1/2 tbs of thyme
  • 1 bay leaf
  • peppercorns

Cooking Instructions:

  1. Pull apart any leftover turkey meat with your hands, really working the bones to find the remaining secret sweet meat.
  2. Chop an onion, carrots and celery. Plus another carrot – in a fine dice – for garnishing the nearly finished soup later on.
  3. Then cook the onion, carrot and celery in olive oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden.
  4. Add dry white wine and bring to a simmer.
  5. Add the turkey carcass, chicken stock, water, bay leaf and peppercorns.
  6. Make a bouquet garnish by tying fresh parsley and thyme in a little bundle so that you can remove it easily later on.
  7. Bring everything to a boil.
  8. Then lower to a simmer and cook for about and hour.
  9. Remove large pieces of carcass and strain the soup back into a skillet.
  10. Heat over a medium heat.
  11. Add the turkey and diced carrots and season with salt and pepper.
  12. Simmer the soup and skim any froth or fat as it rises to the surface