Velvety Vegetable-Turkey Soup
I tasted a delectable soup at a simchah recently and decided to try to recreate it. This isn’t exactly the same, but the smooth texture and tempting taste are certainly there, so it’s definitely a “go” in my book!
- 1 lb (450 g) turkey or chicken necks
- 10 cups water
- 2 large potatoes
- 3 small zucchini, peeled
- 1 large onion
- 1 large parsnip
- 1 small carrot
- 2 tsp salt
- black pepper, to taste
- 1⁄2 lb (225 g) turkey roll, finely diced
Place turkey necks into a large pot along with the water. Bring to a boil. While the water is heating, cut the vegetables into large chunks and place into the pot along with salt and pepper. Once the water comes to a boil, reduce heat and simmer for 11⁄2 hours. Remove necks from soup. If you’d like, you can remove bits of turkey meat from the necks and add to the soup, then discard the bones. Using an immersion blender, blend soup until smooth. Add in diced turkey roll and bring to a boil again. Turn off heat and adjust seasoning to taste before serving.
(Originally featured in Family Table, Issue 711)
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