Post Thanksgiving Turkey Soup with Freekeh

Freekeh Turkey Soup

 
Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins, and minerals than the same mature grain and has up to four times the fiber of brown rice.  it is an excellent alternative to pasta, rice or potatoes. (Kamal Al-Faqih Classic Lebanese Cuisine)


Freekeh Turkey Soup and Turkey Vegetable Soup made from leftover turkey
To Make the Turkey Stock:

Ingredients

Turkey Carcass

Turkey Vegetable Soup

1 onion
3 stalks celery
3 carrots
1 garlic clove
Salt, pepper
Rosemary

Directions

After the turkey, there is the carcass with bits of meat attached. Take the meat off and put to one side. Put the bones in a large pot, cover with water,  throw in an onion cut into quarters, 3 stalks celery, 3 sticks carrots (all skins attached), 1 garlic clove, salt, pepper. Bring to the boil and simmer covered for 4 hours.
Strain through a colander and put turkey liquid in fridge overnight.
Next day, skim off any excess fat.

Turkey Vegetable Soup

Ingredients

Turkey stock
3 carrots
1 parsnip
1/2 onion
3 stalks celery
1 head of parsley leaves
Rosemary
Salt
Pepper

Directions

Put half of the liquid in a saucepan, add  3 stalks celery chopped, 3 carrots chopped, 1 parsnip chopped. 1/2 onion chopped, 1 head parsley chopped, a shake of rosemary, salt, pepper.
Bring to the boil and lower heat, simmer covered for half an hour or until the vegetable are tender.


Freekeh Turkey Soup

Ingredients

1 Cup Freekeh
Turkey Stock
2 Cups Cooked Turkey

With the other half of the turkey stock, bring to the boil in a saucepan, add 1 cup frikee and simmer for 25 minutes. Add 2 cups leftover turkey and continue to cook until turkey is warmed through
( approx. 3 mins.)

Serve hot with bread. I like the two soups mixed together, some like one or the other alone.