| Recipe for Lisa's Shabbat Soup | |
1
large turkey neck cut into pieces
3 carrots
3 zucchini
3 celery sticks
or celery root
2 small onions
1-2 small parsnips
a piece of pumpkin
(optional)
parsley, dill
salt, pepper, chicken soup powder to taste
Place
turkey neck in large soup pot. Cover with water. Boil for 15-20 minutes. Scrap
and discard any froth. Add vegetables and spices. Bring to a boil and simmer on
medium for 1 hour. Add pumpkin, parsley and dill and cook for another 1/2 hour.
When cool, strain soup and add back cut-up vegetables (pieces of carrot, zucchini,
onion parsnip). Serve with noodles and/or soup nuts.
* I was told it was
better to use turkey (as opposed to chicken) when you have little children because
turkey has more iron in it than chicken.
Jewish
Food Recipe Index > Shabbat Recipes
> Turkey Vegetable Soup
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