This recipe is all about squeezing every last drop of gratitude out of Thanksgiving by using every morsel of food that's leftover. From parsley stems to leek tops, and the turkey carcass, you will revisit thanksgiving with a decidedly italian flavour. The highlights of this soup are the treasured parmesan rinds you might be lucky to find in your bowl, and the lemony zip that gives the soup liveliness. This recipe will serve 12 or so, or it can be frozen. This year's batch was specially made to keep a winemaker warm and fuelled through these weeks of harvest on the chilly crushpad and out in the vineyard.
1 Turkey carcass
2 cups left over pulled turkey meat, dark and light
2 or 3 cups Onion/Leek/Garlic/Parlsey Scraps (or fresh if you haven't been saving your scraps)
2 stalks celery
1 head garlic smashed and diced, then sauteed
Leftover Farro Brussels Spout Salad OR ( 5 cups cooked farro - boil 2 cups farro -also known as Emmer wheat- in 4 cups of water with 1 tsp kosher salt for 50 mins, so its like chewy rice - and other green veg leftovers from thanksgiving)
Juice of 3 lemons
Rind of 1 lemon
Parm Rinds (as many as you have got - or 2 or 3)
1 cup grated parmesan
1 tsp fennel seeds
1/2 tsp dried thyme
5 sprigs of coarsely chopped italian parlsey
Fill a pasta pot halfway and bring to a boil, with your leek/onion/garlic scraps and the celery chopped. If you haven't got a bag in your freezer going with all the off-cuts of veg, now is a good time to take note and start one (why waste beautiful organically grown veg? Think seed to stalk). In the meantime to replace the scraps, chop half a medium onion, plus the celery and sautée it all at the bottom of the pasta pot with a little olive oil before you fill it with water. Use the green top of a leek and throw it in the pot with the bones and water. Let the whole pot cook on the stove for at least 4 hours, keep topping with water to keep approximately the same level. This will really get the deep nutrients from the marrow, joints and bones of the turkey. After you have made the stock, and you are ready to make soup with it, you will need to remove all the solids by pouring the contents of the stock pot into a collander over a big bowl or into an equally large pot that you can make the soup in. The delicious skip of fat and gelatin on the top of the pot is the most flavourful part so be sure to get all of that from your stock pot. You should have around 3 to 3 /12 liters of liquid after this.
In to the pot with the stock, put your parm rinds, lemon juice, lemon rind, your cooked farro, or leftover farro brussels sprouts salad, and any other leftover vegetables from Thanksgiving dinner, provided that they aren't sauced. Pull your turkey into thin pieces and place in the pot. I like to add a teaspoon of fennel seeds to the soup at this point along with the rest of the herbs. Salt to taste. I don't like to give salt quantities because this is so subjective and will depend on the salt content of some of your leftover vegetables and the turkey that you have used.
Serve this soup with fresh crusty italian bread, and ample grated parmesan for topping! If you like, some more fresh italian parsley on top too.