Turkey Soup

Every Thanksgiving, I take whats left of the turkey carcass and make a delicious turkey soup that we enjoy for a couple of days.

Ingredients

• * 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• * Cold water.
• * 2-3 carrots, roughly chopped.
• * Several sprigs of fresh parsley.
• * 1 to 2 sprigs of thyme, or a teaspoon of dried thyme.
• * 1 celery rib (roughly chopped) and some celery tops.
• * 1 jar of Pimiento Stuffed Olives
• * Salt
• * Pepper
• * Sage
• * Sprigs of fresh rosemary, finely chopped.
• * Organic Extra Virgin Olive oil.
• * 1 Tsp Organic garlic paste.

For the Soup

1) If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot. In a large pot heat 2 tablespoon olive oil, add 1 tablespoon garlic and half a cup of chopped onion, cook for 2-3 minutes or until soft. Add the turkey carcass and neck (if you haven't cooked it with the turkey). Add any drippings, or any giblets (not the liver) that haven't been used already. and cover with COLD water by an inch.

2) Add thickly sliced onion, some chopped carrots, celery and celery tops, parsley, thyme and finely chopped Rosemary. You may also want to add some chopped tomatoes if you want.

3) Bring to a boil on high heat and then lower the heat to a bare simmer.

4) Add salt and pepper to the pot, about 1 teaspoon of salt, 1 1/2 teaspoon of Sage, 1/2 teaspoon of ground black pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later. Add more water and simmer for 1 hour. Cook uncovered.

5) When serving, you can add a little bit of tobasco or chilly flakes to your soup if you want.