1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
4 cups chicken stock
4 cups water
1 cup dry white wine
1 turkey carcass
2 parsley sprigs
1/2 teaspoon thyme
1 bay leaf
6 peppercorns
Servings: 6
1. Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes.
2. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
3. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
4 cups chicken stock
4 cups water
1 cup dry white wine
1 turkey carcass
2 parsley sprigs
1/2 teaspoon thyme
1 bay leaf
6 peppercorns
Servings: 6
1. Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes.
2. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
3. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.
