Creamy Turkey Soup
Gourmet
Creamy Turkey Soup
Gourmet
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1 turkey carcass from a small turkey (about 12 pounds) cut into pieces 2 ribs of celery, chopped 1 large onion, chopped 2 carrots, chopped 1/2 cup peeled and chopped rutabaga 1/4 teaspoon dried tarragon, crumbled 2 bay leaves 1 tablespoon soy sauce 15 peppercorns 1 teaspoon salt 1 cup heavy cream 1/4 cup cornstarch 1/4 cup Port Directions: In a kettle, combine the carcass, the celery, the onion, the carrots, the rutabaga, the tarragon, the bay leaves, the soy sauce, the peppercorns, the salt, and 16 cups water, bring the liquid to a boil, skimming the froth, and simmer the mixture for 3 hours. In a bowl, whisk together 1/2 cup of the cream and the cornstarch until the mixture is smooth. Strain the soup mixture through a colander lined with a double thickness of rinsed and squeezed cheesecloth into a clean kettle and reduce the liquid over high heat by half. Reduce the heat to moderately low, stir the cornstarch mixture, and add it to the soup mixture in a stream, whisking. Stir in the remaining 1/2 cup cream, bring the mixture to a boil, whisking, and simmer it for 1 minute, or until it is thickened slightly. Season the soup with salt and pepper, spoon 1 1/2 teaspoons of the Port into each of 8 heated soup bowls, and ladle the soup into the bowls. Makes 9 cups, serves 8.
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