Turkey Soup With Acine De Pepe Recipes

GENERATIONS LEFTOVER TURKEY SOUP

Steps:

• Throw carcass, carrots, celery, & onion into baking pan and roast about 40 minutes @ 400-degrees.
• Remove carrots & celery stalk from pan and chop.
• Put carcass, onions, carrots, & celery into large stock pot. Fill with water enough to just about cover carcass. Add parsley, bay leaves, cayenne, salt, & pepper.
• Bring to a boil; Reduce heat to low and simmer 1-2 hours.
• Using tongs remove the carcass & all bones to a separate plate. Remove parsley & bay leaves, and discard. Remove all the turkey meat from the bone & put back into pot. Pay particular attention to the neck meat & the meat around the upper spine - it is rich & delicious!
• While picking the turkey meat, boil salted water & cook 1/2 to 3/4 box of acini di pepe in a separate pot. Strain.
• Add pepe to turkey soup.
• Serve with low-sodium saltines & salt & pepper to add to taste for each person's bowl. [hot sauce can also be a good garnish!].
• I also fill 1 ice cube tray up of stock poured through a sieve before making the stock into soup & freeze. The individual turkey stock cubes can be used for cooking.
• Freeze leftovers in plastic tupperware for up to 6 months.

CREAM OF TOMATO SOUP WITH ACINI DI PEPE

Steps:

• Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
• Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
• Add the acini di pepe and heat through. Add salt to taste.
• Sprinkle each serving with plenty of black pepper.

TURKEY SOUP WITH ACINE DE PEPE

Steps:

• Roast turkey carcass, 1 onion, 3 carrots and 2 ribs of celery for 40 minutes at 400.
• Place ingredients in a heavy stock pot, cover with cold water, bring to a boil and simmer for several hours (preferably 4-6).
• Remove solids and disgard, straining remaining liquid through cheesecloth or fine mesh strainer.
• Dice remaining onion and carrots, cook in small frying pan in 2 T butter, and add to stock along with diced turkey. cook 20 minutes until heated through.
• Add poultry seasoning, salt and chicken boullion to taste.
• Meanwhile, in a separate pot, cook Acine de Pepe until al dente, following package directions.
• To serve, place Acine de Pepe in wide soup bowl, top with soup and garnish with parmesan.
• Store pasta separately from soup to prevent its becoming water logged.