Sometimes, when you share germs with the person you love, the only thing to do is to slump onto the couch in your pj’s, blow your nose, watch movies, and slurp homemade turkey barley soup together. This weekend we collapsed under the weight of our snot production and I made a simple soup with our leftover turkey and a few odds and ends. It was the perfect meal at the perfect moment for both of us, which is a rare and beautiful thing. And we still have some left for tomorrow.
Leftover roasted turkey carcass cut in half
1 head of garlic, chopped in half horizontally
6 whole peppercorns
parsley, several sprigs
Place all of the ingredients together in a stock pot and fill it up with water about an inch from the top edge. Place it on a burner and turn it on high. Bring to a boil and drop back down to a simmer on medium—medium low heat. Spoon the scum off the top of the water for a few minutes, then let it simmer for approximately four hours. Add water to the pot as needed. Taste and strain.
Turkey Barley Soup
1 onion, diced
2 stalks of celery, sliced
1 tablespoon of butter
1 tablespoon of olive oil
3 carrots, sliced
3 cups green cabbage, chopped
¾ cup barley
pot of turkey stock—I used one gallon
3 cups large diced left over turkey meat
5 drops of lemon juice
salt and pepper
Sweat the onion and celery in butter and oil for ten minutes. Add sliced carrots, barley, and cabbage. Then add the turkey stock. Bring to a boil and drop to a simmer. Simmer for fifty minutes. Add the turkey meat. Cook for ten more minutes. Add five drops of lemon juice. Taste. Season. Serve.