Free Online Recipes
 |  

Sign Up login
 
 

Jewish TurkeyWonton Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Jewish TurkeyWonton Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Wine/Beverage
Recommendations
  anything

Ingredients
3 tablespoons vegetable oil
3 (1 pound) turkey legs
Kosher salt and freshly ground pepper
6 cups water
6 cups chicken stock or low-sodium broth
2 garlic cloves
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1 large yellow onion, coarsely chopped
 
1 bay leaf
1 teaspoon whole black peppercorns
1 celery rib, finely diced
1 small red onion, finely diced
40 square wonton wrappers
4 teaspoons chopped fresh dill

Instructions
In a soup pot, heat 2 tablespoons of the oil. Season the turkey legs with salt and pepper, add them to the pot and cook over high heat until browned on all sides, about 7 minutes. Add the water, stock, garlic, chopped celery, carrot, yellow onion, bay leaf, thyme sprig and peppercorns and bring to a boil. Cover and simmer over moderately low heat until the turkey legs are tender and the meat pulls away from the bone, about 1 hour.
Transfer the turkey legs to a large plate and let cool slightly. Pull the meat off the bones and coarsely chop it; discard the skin. Return the bones to the pot and simmer the turkey stock for 1 hour longer. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the diced celery and red onion and cook over moderate heat until softened, about 5 minutes; transfer to a food processor. Add the turkey, season with salt and pepper and pulse until the turkey is finely chopped
On a work surface, lay out 10 wonton wrappers. Scoop 1 tablespoon of the turkey filling into the center of each wrapper. Moisten the edges of the wrapper with water and fold it in half on the diagonal, creating a triangle; press the edges to seal. Transfer the wonton to a baking sheet and keep covered with a damp cloth. Repeat with the remaining wrappers and filling
Strain the turkey stock into another pot and skim the fat from the surface. Season with salt and pepper and bring the stock to a simmer. Add the wonton, cover and cook until the wrappers are just tender, about 5 minutes. Ladle the soup into bowls, garnish with the dill and serve
Serving Suggestions
8


Originally Submitted
5/6/2008





0 Out of 5 from 0 reviews

You can add this Jewish TurkeyWonton Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.