Ingredients
⢠1 large turkey neck, cut into pieces
⢠3 celery sticks or celery root
⢠1-2
small parsley roots
⢠a piece of pumpkin (optional)
⢠salt, pepper, chicken soup powder to taste
Directions
1.
1. In a large soup pot place turkey and chicken
2.
2. Cover the chicken and turkey with soup then add another inch or to of water.
3.
3. Let it boil under heat and take away any froth and discard.
4.
4. Add the vegetables and spices then bring to a boil again.
5.
5. Use low heat then cover and leave a slight opening for steam to escape.
6.
6. Simmer on LOW heat for about 2 hours until the vegetables are tender. Add a bit more of water if lowers down during cooking.
7.
7. Let it cool and strain soup then add back cut-up vegetables (pieces of carrot, zucchini, onion, parsnip).
8.
8. Serve with matzo balls, noodles or soup nuts for a more tempting dish.
Columbus Restaurants
