Dobbs Turkey Soup

This turkey soup starts with a turkey carcass and ends with macaroni and garlic Parmesan bagels. It doesn't get more homemade than this.

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Ingredients:

• Turkey carcass
• Left over white meat and dark meat
• 1/2 gallon of water
• 1/2 gallon of chicken stock
• 3 cups dry white wine
• 2 cups peas
• 2 cups spinach
• 1 bulb garlic
• Garlic powder
• 2 stalks celery, chopped fine
• 1 medium size carrot, chopped fine
• 1 large onion, chopped fine
• 1 1/2 cups small macaroni, the smaller the better
• 1/4 cup finely chopped cilantro
• 1/4 cup parsley, for garnish  
• Parmesan cheese, to taste
• Sea salt and cracked pepper, to taste
• 4 day old bagels
• Extra virgin olive oil

Method

In a large pot, add all of the liquid ingredients and the turkey carcass. Bring to a boil and simmer for about one hour. All of the pieces of meat will fall off the bone. At the end of this cooking, strain the liquid into a large bowl making sure there are no bones left. Discard the bones and add all of the remaining ingredients, except the macaroni. Cook the soup on simmer for about 30 minute, and then add the macaroni and cook on simmer for another 30 minutes or until everything is completely cooked. The bagels should be sliced in small medallions and drizzled with olive oil, salt, pepper, garlic powder and Parmesan cheese. Take these bagels and place on a roasting pan in a preheated oven at 450 degrees. Bake until golden brown, just takes a couple of minutes.

Notes:

Number of servings: 10-12 or less is best as you will want left overs.

Submitted By: c.dobbs
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