Turkey Bacon Tomato Soup
Ingredients
For the Turkey Stock:
- Bones of a roasted turkey
- Several cups of water
For the Turkey Bacon Tomato Soup:
- 2-pounds cooked cubed turkey
- 8 slices thick cut smoked bacon
- 5 cups turkey stock
- 5 cups tomato juice
- 3 large carrots, sliced
- 2 large parsnip, sliced
- 4 stalks celery, chopped
- 1 cup fennel bulb, chopped
- 3 cloves garlic, minced
- 1 large red or white onion, chopped
- 2 large tomatoes, chopped
- 4 tbsp. olive oil
- 4 tbsp. dried savory
- 1 tbsp. oregano
- 1 tbsp. marjoram
- Salt and pepper, to season
- ½ tsp. cayenne pepper, optional
- ½ cup lentils
Instructions
To prepare the turkey broth:
- To make the turkey stock for this soup, use the bones of a cooked 10-pound turkey.
- Using a large pot, break the carcass apart and cover with water.
- Boil gently, for about an hour, and remove all the bones from the pot; skim off excess fat from the surface.
- Reduce the stock to about 5 cups to concentrate the flavor; if necessary, return the pot to the stove and continue to boil to reduce the amount of stock to the recommended 5 cups.
To prepare the turkey bacon tomato soup:
- Cut the bacon in small pieces and cook slowly, over medium-low heat, to crisp and render out as much of the fat as possible.
- Drain off the fat and deglaze the pan with a little turkey stock and add to the soup pot.
- Sauté, in olive oil, over medium-high, heat, all the vegetables and garlic, except the tomatoes, for about 5 minutes.
- Deglaze the pan with a little turkey stock and add to the soup pot, along with the sautéed vegetables.
- Add all other ingredients, to the soup pot, except the tomatoes and cooked turkey; simmer slowly for 30 minutes.
- Add the turkey and tomatoes; simmer for an additional 10 minutes or until the lentils are cooked.