Turkey Paprikash Soup
Tuesday, December 3, 2013 at 1:49PM
Margot in Turkey Paprikash Soup

There are three essential components of this recipe that if you have to substitute, your result will be either different, messier to clean up, or both.  They are:

Homemade Turkey Stock (See Recipe below)

High-quality smoked paprika, both hot and sweet

Inversion/Hand Held Blender (you can use your standing blender or a food –processor, but it’s time consuming and messy.

The Soup:

2 strips hickory smoked bacon, diced
1 stick unsalted butter
2 sweet yellow onions
4-6 stalks celery
2-4 large carrots
4-6 cloves garlic
2 tps sweet smoked paprika
2 tps hot smoked paprika
6-8 cups homemade turkey stock (See Recipe Below)
1-2 tsp hickory smoke flavor (if you can’t find smoked turkey parts)
1 cup sour cream
½ 10 lb Turkey Breast, trimmed and shredded (more if you like a meatier soup). 

Turkey Stock

I make turkey stock a week or so in advance of Thanksgiving, and freeze it in separate containers for the Thanksgiving gravy and dressing, and then the soup gets made after Thanksgiving.  Well worth the effort, both for your dinner, and for leftovers, like this soup.  If you can’t find already smoked turkey parts, just buy raw turkey legs and wings, and roast them in the oven until they are very brown.  You are not going to eat the meat, so don’t worry about them being overdone.

2-4 pieces smoked Turkey parts (wings, drumstick, neck or back)
1 onion
2 carrots
2 stalks celery
2 cloves garlic
2-3 Bay Leaves

Put all of the ingredients in a 8-10 quart stock pot, fill with spring or filtered water (if your tap water is not what you would normally drink), to cover.  Bring to a boil, then simmer for about 2 hours.  Strain out all of the solids and discard them.  Chill the stock overnight, skim off the fat, and freeze.  You will need approximately 2 cups for the dressing, 1-2 cups for the gravy, and the remaining stock is for the soup, approximately 5-8 cups.

Article originally appeared on Better ingredients, better technique, better results (https://www.themessinthekitchen.com/).
See website for complete article licensing information.