Name: Smoked Turkey Soup
Ingredients: 2 lb Smoked turkey , chopped; 4 qt Turkey stock; 2 lb Carrots, chopped; 3 Ribs celery, chopped; 1 lg Onion, chopped; 1 lg Jalapeno, chopped; 3 Cloves elephant garlic, chopped; 6 tb Minced garlic; 56 oz Canned tomatoes with liquid, chopped; 2 lb Frozen corn; 1 lb Frozen okra; 1 lb Frozen crowder peas; 4 tb Black pepper; 4 tb Nuoc mam; 4 tb Worcestershire sauce; 2 tb Dried sage, crumbled

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Main, December96	1	Servings

INGREDIENTS

2	lb	Smoked turkey , chopped
4	qt	Turkey stock
2	lb	Carrots, chopped
3		Ribs celery, chopped
1	lg	Onion, chopped
1	lg	Jalapeno, chopped
3		Cloves elephant garlic, chopped
6	tb	Minced garlic
56	oz	Canned tomatoes with liquid, chopped
2	lb	Frozen corn
1	lb	Frozen okra
1	lb	Frozen crowder peas
4	tb	Black pepper
4	tb	Nuoc mam
4	tb	Worcestershire sauce
2	tb	Dried sage, crumbled

INSTRUCTIONS

The secret to this soup is in the stock. Take the carcass from one large
smoked turkey, add water to cover, throw in a couple of bay leaves and some
whole black peppercorns. I also add the pan drippings from the turkey
collected from the drip pan in the smoker, and the turkey "jelly" at the
bottom of the dutch oven from when I finish the bird off in my range. Bring
the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more
water if necessary. Strain the stock, cool it overnight in the
refrigerator, defat it, and cook it down some more until you have about 4
quarts of rich, concentrated stock.
At this point, add all other ingredients, bring to a boil, reduce heat to a
high simmer, and cook, covered, for about 2 hours, or until carrots are
soft and pliable. Remove from heat and serve. As with all soups, it is
better the next day.
Posted to bbq-digest V4 #071
Recipe by: Tom Solomon
From: Tom Solomon <bigheat@earthlink.net>
Date: Tue, 3 Dec 1996 08:13:54 -0800 (PST)

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