Monday, November 21, 2011
4 quarts ( 16 cups) water
The carcass of a turkey, broken into large pieces
1 carrot, sliced
2 ribs celery
1 bay leaf
1 onion, quartered
1/2 dried thyme
3 sprigs parsley
1 t. fennel seeds
1/2 lb. fresh cheese tortellini
salt & pepper to taste
4 cups coarsely chopped and rinsed watercress
In a large pot, combine the water, turkey carcass, carrot, celery, bay leaf, onion, thyme, parsley, and fennel seeds and simmer for 1 1/2 hours.
Strain the stock through a sieve into a large bowl, then transfer meat to a cutting board, discarding the bones and remaining solids.
Chop the meat fine. Return the strained stock to the pot; add turkey meat, and bring to a boil.
Add tortellini; salt and pepper to taste. Simmer until the tortellini are just tender.
Add watercress and simmer the soup for 1 minute. Serve hot.
Makes about 12 cups.
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