Smoked Turkey Soup
- Carcass and skin from a smoked turkey
- 1 large onion, chopped
- 6 ribs celery,
- 1 pound dried split green peas, washed, but not soaked
- Salt and pepper
- Cover bones and skin with water in large kettle. Add onions and celery. Bring
to a boil; add peas and simmer for 2 to 3 hours.
- Remove bones and put the soup mixture through a colander. Return to heat and
stir until smooth. Season to taste.
For thicker soup, make a roux of 1 tablespoon flour and 1/2 cup milk, and gradually
stir into soup before serving.