Turkey Soup with Root Vegetables

Ingredients

• 2  bay leaves 
• 12  peppercorns whole black
• 2  carrots diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 1  onion spanish chopped
• 1 cup orzo pasta uncooked
• 2 tablespoons parsley italian minced
• 1 large parsnips diced peeled
• 1  onion red chopped
• 1  roast turkey carcass cut into pieces
• 0.5 pound rutabagas diced peeled
• 6 servings salt and pepper black to taste
• 12 cups water cold

Equipment

• pot
• sieve

Directions

1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms.
2. 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.
3. 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.
4. 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.
5. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
6. 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.
7. Let stand until the orzo is tender, about 5 minutes.