WITH THANKS

FOR HOURS WE TOIL
ROASTING; SLICING AUTUMN'S FEAST
WITH A PAYER WE EAT
























Thanksgiving Week Soup
1 Turkey carcass – well picked over
1 large Carrot - peeled and diced
4 Celery stalks - diced
3 Russet Potatoes - peeled and diced
2 cups Corn - (fresh or frozen)
2 large Onions - peeled and diced
3 Garlic cloves - crushed
2 Jalapeno Chilies - seeded and diced
2 large Tomatoes - seeds and diced
1/2 bunch Cilantro
1 teaspoon Cumin - ground
Salt and freshly ground pepper to taste
1 Lime - juiced

Break up the carcass so it will fit in your soup pot. Then cover it with either water, vegetable or chicken stock to come a few inches over the bones.. Bring the stock to a boil, and then reduce the heat to a simmer. Cook for 1 hour- occasionally skimming off any scum that might float to the top. Remove the carcass from the pot, and add to the simmering turkey stock the onion, potato, celery, chili, garlic, corn, cumin, and carrots. Simmer the soup for another 45 minutes. Then add remaining ingredients, and simmer for an additional 15 minutes before serving.