|
To make this popular soup lower in
saturated fat, prepare it ahead of time to cool and skim off the fat
that rises to the top.
| 6
lb |
turkey breast. It should have
some meat (at least 2 cups)
remaining on it to make a good, rich soup. |
| 2 |
medium onions |
| 3 |
stalks of celery |
| 1
tsp |
dried thyme |
| 1/2
tsp |
dried rosemary |
| 1/2
tsp |
dried sage |
| 1
tsp |
dried basil |
| 1/2
tsp |
dried marjoram |
| 1/2
tsp |
dried tarragon |
| 1/2
tsp |
salt |
| to
taste |
black pepper |
| 1/2
lb |
Italian pastina or pasta |
- Place turkey breast in a large
6-quart pot. Cover with water, at least 3/4 full.
- Peel onions, cut in large pieces,
and add to pot. Wash celery stalks, slice, and add to pot also.
- Simmer covered for about 2-1/2
hours.
- Remove carcass from pot. Divide soup
into smaller, shallower containers for quick cooling in the
refrigerator.
- After cooling, skim off fat.
- While soup is cooling, remove
remaining meat from turkey carcass. Cut into pieces.
- Add turkey meat to skimmed soup
along with herbs and spices.
- Bring to a boil and add pastina.
Continue cooking on low boil for about 20 minutes until pastina is
done. Serve at once or refrigerate for later reheating.
Yield: About 4 quarts of soup (16
servings)--Serving Size: 1 cup
Each serving provides:
Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg
|
