Reinvented Turkey Leftovers Soup

Heat olive oil in a large stockpot over medium-high heat. Cook and stir 2 chopped carrots onion and celery until onion is golden 7 to 10 minutes. Pour in wine and bring to a simmer. Add turkey carcass chicken stock water bay leaf and bouquet garni; bring mixture to a boil.

Reduce heat to a simmer and cook partially covered for about 1 hour. Skim any fat that comes to the surface and discard.

Remove turkey carcass and strain soup into a large saucepan over medium heat. Stir in leftover turkey and diced carrot; simmer until warmed through about 5 minutes. Serve garnished with fresh tarragon.