Turkey Soup for the Soul*

We infuse our beloved Thanksgiving dinner with heart and soul, and after indulging in our share of the bounty we find ourselves left with a large carcass that seems almost sinful to simply discard. Don't despair! With a little time and effort this leftover can be transformed into a savory soup that will provide several more delicious meals, making the cool days ahead a bit more cozy.

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Remove the skin from a leftover turkey carcass and discard along with any residual stuffing in the cavity. Remove the meat from the carcass, and refrigerate. Place the carcass in a large stock pot.

Add to the pot:

6 whole, peeled carrots

6 whole stalks of celery

1 large onion, peeled and halved

Pour 1 gallon of water into the pot and cover. Bring to a boil and reduce the heat to low for 1 hour, maintaining a simmer throughout. Remove from the stove, and with the cover askew, allow to cool.

While the broth is cooling, cut the turkey meat into bite-size pieces and prepare a mirepoix (a slow sauté of vegetables): dice 1 medium onion, 3 carrots and 3 stalks of celery. Heat 1 tablespoon of olive oil in a pan, and cook the vegetables on medium-low until tender but not caramelized, about 10-15 minutes.

Strain and de-fat the broth, discarding the carcass and boiled vegetables. Combine the turkey meat and mirepoix with the stock; season to taste with salt, pepper, marjoram and sage (be careful with the sage as it's an aggressive spice).

Cook either rice or pasta according to the package directions and add to the soup right before serving (do not add prior as this ingredient will absorb a significant amount of the broth). Serve with warm rolls and butter.

Gilding the lily: the mirepoix adds a complex note to the soup’s flavor.

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*This recipe is from "Hanging the Moon" , a coffee table cookbook featuring a collection of ten recipes and still life food photographs by Lisa Careau. If you're interested in purchasing a copy please contact Ars Poetica by email at: arspoetica3@gmail.com