Vegetable and Turkey Bone Soup
Some people say that the best part of a big roast turkey is that it lasts: not just the meat, but the bones, which you can simmer into something wonderful the next day. If you’re a small group for the feast, you can make a boneless breast, but when it’s gone, it’s gone. Or you can roast a half breast on the bone and when the celebration is over, the fun begins. In this case, the breast roasts over a bed of butternut squash, red onions, and russet potatoes. Give the vegetables a long head start before adding the poultry, then let the juices in the bird baste the vegetables while they continue roasting.
The next day, simmer the meaty bone in a pot with leftover roast vegetables and add some fresh ones: carrots, cauliflower, and cabbage. Stir in canned tomatoes and after a while, a handful of soup pasta. At the end of cooking, when you pull the bone from the pot and shake off the vegetables, all the bits of succulent turkey meat will have dropped into the broth, making the most satisfying bowls and extending the feast as long as possible.
2 tablespoons vegetable oil
2 carrots, coarsely chopped
1 onion, coarsely chopped
Salt and pepper, to taste
1/2 head cauliflower, cut into 1-inch florets
1/4 head cabbage, cut into 1/2-inch pieces
1 cup canned tomatoes, crushed in a bowl
4 cups water
3 cups chicken stock
Bone from cooked turkey breast
1/4 cup tiny soup pasta (ditalini, shells, flakes)
2 cups cooked vegetables from turkey, coarsely chopped
2 tablespoons chopped fresh parsley
1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, salt, and pepper. Cook, stirring often, for 8 minutes.
2. Add the cauliflower, cabbage, and tomatoes. Cook, stirring, for 5 minutes.
3. Add the water and stock and bring to a boil. Add the turkey bone, set on the cover askew, and simmer for 40 minutes.
4. Add the pasta and cooked vegetables to the pot. Let the soup return to a boil. Simmer, stirring often, for 20 minutes or until the pasta is cooked through. (Total simmering time is 1 hour.) Add more water, 1/2 cup at a time, if the soup seems thick.
5. Remove the turkey bone from the soup and shake off any vegetables that cling to it. Ladle into bowls and sprinkle with parsley.
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