Title: Smoked Turkey Soup
Categories: Main, December96
Yield: 1 Servings

2 lb Smoked turkey , chopped
4 qt Turkey stock
2 lb Carrots, chopped
3 Ribs celery, chopped
1 lg Onion, chopped
1 lg Jalapeno, chopped
3 Cloves elephant garlic,
-chopped
6 tb Minced garlic
56 oz Canned tomatoes with liquid,
-chopped
2 lb Frozen corn
1 lb Frozen okra
1 lb Frozen crowder peas
4 tb Black pepper
4 tb Nuoc mam
4 tb Worcestershire sauce
2 tb Dried sage, crumbled

The secret to this soup is in the stock. Take the carcass from one large
smoked turkey, add water to cover, throw in a couple of bay leaves and some
whole black peppercorns. I also add the pan drippings from the turkey
collected from the drip pan in the smoker, and the turkey "jelly" at the
bottom of the dutch oven from when I finish the bird off in my range. Bring
the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more
water if necessary. Strain the stock, cool it overnight in the
refrigerator, defat it, and cook it down some more until you have about 4
quarts of rich, concentrated stock.

At this point, add all other ingredients, bring to a boil, reduce heat to a
high simmer, and cook, covered, for about 2 hours, or until carrots are
soft and pliable. Remove from heat and serve. As with all soups, it is
better the next day.
Posted to bbq-digest V4 #071

Recipe by: Tom Solomon

From: Tom Solomon

Date: Tue, 3 Dec 1996 08:13:54 -0800 (PST)