Brown Garlic Yam Soup

Total Time:
3 hr 30 min
30 min
3 hr

6 to 8 servings

  • 1 cooked turkey carcass, divided into parts
  • 2 tablespoons rendered turkey fat, plus 1 tablespoon
  • 20 cloves garlic
  • 2 large yellow onions, rough cut
  • 2 large carrots, peeled and rough cut
  • 2 ribs celery, rough cut
  • 4 thyme sprigs
  • 1 teaspoon whole black peppercorns
  • 1 quart turkey stock
  • 2 cups cooked and cold (leftover) yams
  • 1/2 cup cleaned, stemmed and quartered shiitakes
  • 1/2 cup leeks
  • 1/2 cup sour cream
  • 1 lime, juiced
  • 1 tablespoon chives, chopped
  • Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.

  • Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.

  • Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.

  • In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.

  • Plating: Serve in warm soup plates and place a small dollop of sour cream on top.

  • Beverage: Leftover buttery California Chardonnay

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