| 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
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