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Meat
Easy
10 Servings
Allergens 
No Allergens specified
5 Hours
Diets
Rorie’s turkey neck vegetable soup is chock full of flavor. You may want to double this recipe as your family is sure to come back for more!
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2 turkey necks
2 tablespoons Tuscanini Olive Oil
2 bulbs fennel, chopped
4 stalks celery, chopped
2 cloves garlic, pressed or 2 cubes Gefen Frozen Garlic
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
2 medium parsnips
1 large or 2 medium kohlrabi
2 large carrots
1 large yellow squash
1 large green zucchini
1 Japanese sweet potato
1 yam
1 tablespoon Tuscanini Sea Salt
pepper to taste (optional)
9 to 10 cups water
Place turkey necks in a stockpot. Add water to cover. Over high heat, bring to a boil; reduce to a bubbling simmer and cook for 15 minutes. Rinse turkey in cold water; set aside. Wash out the pot to use for the soup.
Over medium heat, heat oil. Add fennel and celery; sauté for five to seven minutes. Add garlic; sauté until fragrant.
Peel and chop remaining veggies; add to the pot with the herbs. Add turkey necks. Season with salt and pepper, if using. Add water- it should just cover all the vegetables.
Bring soup to a boil. Reduce to a simmer; cook for four to six hours.
Once cool enough to handle, remove turkey necks from soup. Separate the meat from the bones. Return shredded meat to pot. Heat and serve.
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could the soup be made without the turkey turkey?
Sure