Post Christmas Turkey Frame Soup with Asparagus, Roasted Red “Spitz” Peppers, Parsnips & Potatoes

My Urban Kitchen, Soups

We had a turkey frame with a considerable amount of meat left on it that was a bit undercooked so we decided to make soup out of it.  The asparagus and roasted red peppers were a nice addition in both taste and colour.

Ingredients

1 nice size turkey frame with some meat on it ; the wings and other bits.

1 large onion

1 bay leaf

5 whole cloves garlic

2 large carrots

3 parsnips, peeled

4-5 peeled & cubed potatoes

1 or 2 red ‘Spitz’ peppers

8 -10 green asparagus stalks (frozen)

2 small dried whole red chile peppers, optional… (these were from our garden)

a dash of cumin

salt and ground black pepper

Instructions

Put the turkey frame in a large pot.  Cover completely with water.  Add the carrots and peeled parsnips. You can put these in whole.  Peel the onion and garlic cloves, no need to chop these, just drop them into the pot whole.  Add the bay leaf, salt, coarsely ground black pepper, and dash of cumin & two whole dried red chile peppers, these are optional.  The cumin gives the broth a nice kick.   Bring this to a boil, then reduce the heat and simmer for 2-3 hours with the lid on.  My pot lid has a steam vent. If yours does not, make sure your lid is slightly open.

While the soup is cooking, boil the potatoes in a separate pot and pan roast the red peppers.  Drain the  potatoes, you can save some of the water the potatoes were cooked in and add it with the potatoes to the broth.

Slightly thaw the asparagus then cut into pieces.  (Don’t  over cook  it,  I put this in the pot last so that it keeps its colour).

When the broth is done, remove the frame and pick off the meat, shred it  and set it aside.   Next remove the carrots and parsnips, slice these and put them aside.   Strain the broth into large bowel. Throw away the garlic cloves, red chiles, and the bay leaf.  Add the cooked potatoes, sliced cooked carrots and parsnips, along with the roasted red peppers and finally the asparagus to the broth.  Bring to a quick boil and serve.

Makes approximately 12 servings.

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