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.
|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|
|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:
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg