Turkey Soup with Root Vegetables Recipe

Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery chopped carrots chopped Spanish onion 1/4 bunch parsley bay leaves and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.

Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent about 5 minutes. Add the diced celery diced carrots parsnip and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley and cook for 1 minute more. Pour in the turkey broth season to taste with salt and pepper and bring to a simmer over high heat.

Reduce heat to medium-low and simmer until the vegetables are nearly tender 15 to 20 minutes. Stir in the orzo and cook until just tender about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender about 5 minutes.