Turkey Bacon and Tomato Soup - the flavours of a turkey club sandwich, deliciously blended into a hearty, comforting soup using the leftovers from a roast turkey dinner.
Course
Soup
Cuisine
American
Keyword
leftover turkey, soup
Prep Time1hour
Cook Time1hour30minutes
Total Time2hours30minutes
Servings10Servings or more
Calories314kcal
AuthorBarry C. Parsons
Ingredients
2lbscooked cubed turkey
8slicesthick cut smoked bacon
5cupsturkey stock
5cupstomato juice
3large carrots sliced
2large parsnip sliced
4stalks celery chopped
1cupchopped fennel bulb
3clovesminced garlic
1large red or white onion chopped
2large tomatoes chopped
4tbspolive oil
4tbspdried savoury
1tbsporegano
1tbspmarjoram
Salt and pepper to season
½tspcayenne pepperoptional
½cuplentils
Instructions
To make the turkey stock for this soup I use the bones of a cooked 10 lb turkey. Break the carcass apart and cover them with water in a large pot. Boil gently for about an hour and remove all the bones from the pot. Skim off excess fat from the surface. For this recipe I like to reduce the stock to about 5 cups to concentrate the flavour so return the pot to the stove and continue to boil to reduce the amount of stock if necessary.
Cut the bacon in small pieces and cook slowly to crisp over medium low flame, rendering out as much of the fat as possible. Drain off all the fat and deglaze the pan with a little turkey stock and add to the soup pot.
Sauté all the vegetables and garlic, except the tomatoes, in the olive oil for about 5 minutes over medium high heat. Deglaze the pan with a little turkey stock and add to the soup pot along with the sautéed vegetables.
Add all other ingredients except the tomatoes and cooked turkey to the soup pot and simmer slowly for 30 minutes. Add the turkey and tomatoes and simmer for an additional 10 minutes or until the lentils are cooked.