Soups: Turkey 04 by Recipe Cottage

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	Turkey 04

		Turkey Stock bones leftover from a 10 to 12 lb (4 to 5 Kg) cooked turkey 8 cups (2 L) cold water 2 carrots, sliced 1 onion, sliced 2 stalks celery, sliced 3 sprigs fresh parsley 2 bay (laurel) leaves 6 whole black peppercorns 1 tsp (5 ml) dried thyme Combine all ingredients in a large pot and simmer covered for 2 to 3 hours. Strain through a clean dish towel or several layers of cheesecloth in a colander or strainer. Makes about 2 quarts (2 L). Version of a Hungarian soup usually made without meat. I hope this turkey version will please traditionalists and non-traditionalists alike. Turkey and Caraway Soup 3 Tbsp (45 ml) butter 1 Tbsp (15 ml) caraway seeds 4 Tbsp (60 ml) flour Salt and freshly ground black pepper to taste 6 cups (1.5 L) turkey or chicken stock 1 cup (250 ml) chopped or sliced cooked turkey or chicken (optional) 2 eggs, well beaten Melt the butter in a large saucepan over moderate heat. Add the caraway seeds and the flour. Cook over low heat, stirring constantly, until the flour is lightly browned. Add the salt, pepper, and turkey stock, and stir until well blended. Simmer uncovered, stirring frequently, for 5 to 10 minutes, until slightly thickened. Add the optional turkey or chicken meat. Add about 1/2 cup (125 ml) of the hot soup to the beaten eggs, mixing well. Add this mixture to the pot, stirring to combine thoroughly, and continue to simmer for 4 to 5 minutes, stirring frequently. Serves 4 to 6.