Name: Turkey, Tortellini, And Watercress Soup
Ingredients: 4 qt Water; (16 cups); The carcass of a turkey; broken into large; ; pieces; 1 Carrot; sliced; 2 Ribs celery; 1 Bay leaf; 1 Onion; quartered; 1/2 ts Dried thyme; 3 Parsley sprigs; 1 ts Fennel seeds; 1/2 lb Fresh cheese tortellini; 4 c Coarsely chopped rinsed watercress

It is impossible to contemplate the character of Jesus, with serious and devout attention, and not be charmed with it. We see in Him, all the human passions in the highest perfection. His joys were grave, His griefs were just. His gentleness and His severity, His holiness and His humanity – were in perfect harmony with each other. He manifested great tenderness, and genuine affection, and sensibility to human woe on all occasions.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		November 19	1	servings

INGREDIENTS

4	qt	Water; (16 cups)
		The carcass of a turkey; broken into large
		; pieces
1		Carrot; sliced
2		Ribs celery
1		Bay leaf
1		Onion; quartered
1/2	ts	Dried thyme
3		Parsley sprigs
1	ts	Fennel seeds
1/2	lb	Fresh cheese tortellini
4	c	Coarsely chopped rinsed watercress

INSTRUCTIONS

In a large kettle combine the water, the turkey carcass, the carrot, the
celery, the bay leaf, the onion, the thyme, the parsley, and the fennel
seeds and simmer the mixture, uncovered, for 1 1/2 hours. Strain the stock
through a large sieve into a large bowl, transfer the turkey meat to a
cutting board, discarding the bones and remaining solids, and chop it fine.
Transfer the strained stock to the kettle, add the turkey meat, and bring
the liquid to a boil. Add the tortellini and salt and pepper to taste and
simmer the mixture until the tortellini are just tender. Add the watercress
and simmer the soup for 1 minute. Makes about 12 cups.
Serving 6 as a main course or 8 to 10 as a first course.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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