HOMEMADE TURKEY SOUP
To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.
| 6 lb | turkey breast. It should have some meat (at least 2 cups)
remaining on it to make a good, rich soup. |
| 2 | medium onions |
| 3 | stalks of celery |
| 1 tsp | dried thyme |
| 1/2 tsp | dried rosemary |
| 1/2 tsp | dried sage |
| 1 tsp | dried basil |
| 1/2 tsp | dried marjoram |
| 1/2 tsp | dried tarragon |
| 1/2 tsp | salt |
| to taste | black pepper |
| 1/2 lb | Italian pastina or pasta |
-
Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.
-
Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.
-
Simmer covered for about 2-1/2 hours.
-
Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.
-
After cooling, skim off fat.
-
While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.
-
Add turkey meat to skimmed soup along with herbs and spices.
-
Bring to a boil and add pastina.
Continue cooking on low boil for about 20 minutes until pastina is done.
Serve at once or refrigerate for later reheating.
Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup
Each serving provides:
Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg