Leftover Makeovers

Ming's Turkey-Rice Soup

Serves 4

For stock:
Turkey carcass, wings if not eating
2 carrots, coarsely chopped
2 medium onions, coarsely chopped
4 celery ribs, coarsely chopped
1 bulb, fennel, coarsely chopped
2 sprigs fresh thyme
8 whole black peppercorns

For soup:
2 carrots, diced 1/4-inch pieces
2 medium onion, diced 1/4-inch pieces
2 celery ribs, diced 1/4-inch pieces
1 bulb fennel, diced 1/4-inch pieces
2 sprigs fresh thyme, leaves picked, chopped
2 tablespoons soy sauce
3 cups leftover cooked shredded turkey meat, dark or white
2 cups leftover cooked rice, white or brown
1-2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish

In a large stockpot, combine turkey carcass and wings, carrots, onions, celery, fennel, thyme and peppercorns and add water to cover (about 4 quarts). Bring to a simmer and cook for two hours (you're looking for a 25% reduction). Strain broth into saucepot. Add carrots, onion, celery, fennel and thyme and simmer until softened, about 10 minutes. Check for flavor and season with soy sauce. Add shredded turkey and cooked rice. Check flavor and season with kosher salt and freshly ground black pepper. Sprinkle chopped parsley in soup just before serving.

copyright 2008 Ming Tsai

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