Michael and Tommy lit the chiminea and burned some wood for the winter solstice!
Since I have to study for college over break, Michael made our usual day after Thanksgiving soup!
- Meaty turkey carcass and large bones
- 2 carrots, thinly sliced
- 1 stalk celery, sliced
- 1 onion, cut in eighths
- 1 bay leaf
- 2 parsley sprigs
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon peppercorns, whole
- 9 cups water
- ½ cup celery, thinly sliced
- 2 cups chicken broth, if needed
- ½ cup shell pasta
- ½ cup frozen peas, thawed
1. Break up turkey carcass and place bones in a 5- to 6-quart Dutch oven or deep kettle. Add 1 of the carrots, the stalk of celery, onion, bay leaf, parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce heat, and simmer, covered, 3 hours. Uncover and simmer 1 hour longer to reduce liquid.
2. Strain into large bowl. Discard bones and vegetables, returning any meat to the broth. (At this point, soup may be refrigerated, then skimmed.)
3. Return soup to the cooking pot. Add the second carrot, sliced celery, and additional broth, if needed to enhance flavor. Bring to a boil again, reduce heat, and simmer, covered, until carrots and celery are tender (about 1 hour).
4. Add macaroni and cook at a gentle boil until nearly tender–about 10 minutes. Stir in peas and continue cooking about 3 minutes. Salt to taste.
NOTES : As good tasting as it is economical, this soup is made with the very last of a festive turkey. Enhance the flavor, if need be, by adding canned or homemade chicken broth toward the end of the cooking process.