| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
|
|
Meaty turkey carcass and |
|
|
Bones |
| 2 |
|
Carrots, thinly sliced |
| 1 |
|
Stalk celery, sliced |
| 1 |
|
Onion, cut in eighths |
| 1 |
|
Bay leaf |
| 2 |
|
Parsley sprigs |
| 1/8 |
t |
Ground nutmeg |
| 1/8 |
t |
Dried thyme |
| 1 |
t |
Salt |
| 1/2 |
t |
Peppercorns, whole |
| 9 |
c |
Water |
| 1/2 |
c |
Celery, thinly sliced |
| 2 |
c |
Chicken broth, if needed |
| 1/2 |
c |
Shell pasta |
| 1/2 |
c |
Frozen peas, thawed |
INSTRUCTIONS
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 sirmmer, covered, 3 hours. Uncover and simmer 1
hour longer to reduce liquid. Strain into large bowl. Discard bones
and vegetables, returning any meat to the broth. (At this point, soup
may be refrigerated, then skimmed.) 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). 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. Recipe By : the California Culinary Academy From:
Stephanie Da Silva File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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