Why would anyone want to make their own soup stock? Choose the best answer:
- It is budget-friendly – like almost free!
- Recycles food scraps
- Filling and aids digestion
- Flavorful even without the salt or fat
- Easy to make
I choose them all. Continue reading and I will gladly share the full story.
On Thanksgiving day, my daughter pulled the meat off the turkey and had the bones simmering in hot water before we even had a chance to start on the pie. She started the process of ,making turkey stock. It’s easy if you plan. Here is how the stock is made and transformed into a hearty soup.
- Throw bones and meat trimmings into a large pot.
- Add some cut celery scraps, dash of lemon, and double water over bones
- Bring to a slow boil then simmer for about 2 hours
- Strain the mixture and cool the liquid in a glass jar,
- When cold, skim the fat off the top, cover and refrigerate the stock for soup gravy or sauce.
To make soup the next day, she simply scooped some of the stock into a pot and added as much water as possible yet remain flavorful. The soup base is ready.
Now for the creative part! Without a recipe for reference, she tossed in some spices and whatever was left from Thanksgiving into the pot- even the dressing. It was a little thin so she added mashed potato flakes . One more thing, our grand kids like pasta…so she boiled some penne pasta and put them into the soup. It was delicious!