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Turkey Bacon Tomato Soup

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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.