- 3 tablespoons canola oil
- 2 large onions, sliced thin
- 6 whole scallions
- 3 tablespoons all purpose flour
- 7 quarts water
- 1 turkey carcass, from at 14 to 20 pound roasted turkey
- 8 carrots, peeled
- 8 celery ribs
- 1 whole bunch of Italian parsley
- 2 teaspoon ground cumin
- 1 medium fresh lemon juiced. Keep the rind and put in with the other vegetables.
- 2 lemons sectioned into ¼ wedges
- 1 cup coarse chopped parsley or cilantro
- 3 scallions chopped small
For the Dumplings:
- 1¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter milk
- 5 tablespoons fresh Italian parsley, minced
- 1 scallion, green part chopped fine
- 6 ounces orzo pasta, cooked, rinsed, and set aside
- 2 cups leftover roasted turkey meat, cut into bite size pieces
- 6 lemon wedges
- In a large stockpot heat the canola oil on medium high heat for two minutes, add the onions, scallions, and sauté until they start to caramelize, about 5 to 8 minutes. Add the flour and mix. Pour in the water and mix well. Add the turkey carcass, 4 carrots chopped into thirds, and 4 celery ribs cut in half, parsley, cumin seeds, lemon juice, lemon rind, and salt.
- Bring to a boil then lower heat to medium low and place a lid slightly ajar over the pot and simmer for 60 minutes. Strain the soup through a mesh strainer and discard the carcass.
- Place the soup back in the stockpot and let sit for 30 minutes to let the oil rise to the top and skim as much as you can off. Taste and correct seasoning adding more salt if necessary 1 teaspoon at a time. Bring the soup back up to a gentle boil on medium high heat then lower to medium.
- Cut the remaining carrots and celery into ¼ inch pieces, add to the soup, and bring back up to a gentle boil.
To make the dumplings:
- Add the flour, baking soda, and salt into a small bowl and mix together well, add the buttermilk, two tablespoons of minced parsley, and chopped scallion and mix just until the flour has disappeared. Don't over mix.
- Drop the dumpling mixture 1 tablespoon at a time into the gently boiling soup, cover completely with the lid for 20 minutes. Remove the lid and cook 20 minutes more.
- Add the cooked orzo and chopped turkey and simmer for 5 minutes.
- Ladle into hot soup bowls and garnish with chopped parsley and scallions and a lemon wedge for squeezing on the side!
Adding a squeeze of lemon juice picks up the savory flavor of the soup. It gives it a lighter slightly tangy taste that wakes up your taste buds!
- Make the soup the day before serving.
- Waiting a day allows the flavor of the soup to deepen.
- Store in a glass container in your refrigerator overnight.
- Overnight, the extra oil and fat will rise to the top of the soup and harden.
- The next day, use a spoon to lift off the layer of hardened fat before reheating to serve.
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