This is the best turkey soup recipe I’ve ever tried, by far. And the family and guests who have eaten it all agree. I’m confident that you will, too.
1 turkey carcass
4 quarts water
4 chicken bouillon cubes, or 4 teaspoons instant chicken broth powder
2 tablespoons Beau Monde seasoning
3 stalks celery, chopped into chunks
3 carrots, cut in chunks
1/2 cup chopped parsley
1 onion, sliced
1/2 cup white wine
3 tablespoons cornstarch
1 package frozen peas and diced carrots, defrosted
6 egg yolks
1 cup (1/2 pint, or 8 ounces) heavy cream
grated Parmesan cheese
After you’ve picked most of the meat, break the carcass up into pieces that will fit in a large soup pot. Discard the skin and fat, and chop the meat into bite-sized pieces, and set it aside for later. Cover the bones with water (about a gallon), add the bouillon, Beau Monde, celery, carrots, parsley, onion, and pepper. Bring to a boil, then cover and reduce heat to simmer for about an hour.
Remove the bones from the broth, and place them on a cutting board to cool off enough to handle. Meanwhile, strain the broth through a sieve, pressing on the stuff with the back of a spoon to get as much liquid out as possible. You should have about 10 cups of broth left. If you need to, add some more water. Discard the squeezed-out veggies. Keep the broth simmering in the meantime.
When the bones are cool enough, pick the meat from the carcass and discard the bones. Add this meat to the pieces reserved earlier.
Mix the cornstarch with three tablespoons of the broth and add to the pot, stirring continuously. Bring to a boil, and then reduce the heat to simmer. Add the wine, if you want, and the peas and carrots.
Separate the eggs, and gently beat the yolks into the cream. Gradually add one cup of the broth to the egg and cream mixture, stirring constantly. Then add the resulting mixture to the soup pot, again stirring as you gradually add the cream mixture. Add the turkey meat and simmer to thicken the soup.
Taste the soup and add salt and pepper if needed. Ladle the soup into bowls, and sprinkle with grated Parmesan cheese. I recommend also serving French bread, warm tortillas, or corn bread (pictured) with the soup. Enjoy!