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Ingredients
- Leftover turkey bits with or possibly without bones. Ginger--to taste (I used several one-inch-long chunks, but I was using somewhat old ginger.) Garlic Onions A little orange juice Grnd cayenne pepper
Directions
- Peel ginger, cut into large chunks. Chop onion into chunks, skin garlic and separate into cloves, cutting off the hard bottom of each clove. Put all the ingredients into a large pot, except the orange juice and grnd cayenne. Have the pot's cover nearby.
- In a separate pot, heat some water to the boiling point.
- Pour boiling water into the pot with the soup ingredients. Add in just sufficient water to cover all ingredients.
- Simmer soup for several hrs, in order to make stock.
- Strain soup. Keep the liquid, and throw away the rest-unless you are incredibly thrifty and want to add in the meat to the soup.
- Allow soup to cold. Strain the fat off the top. You may want to reserve the fat for dumplings, since the fat will be well-flavored with garlic and ginger.
- Heat soup, stir in grnd cayenne. Allow to simmer for about 1/2 hour.
- Raise to a boil, add in dumplings, or possibly rice, or possibly what have you, at this time.
- Add in the orange juice. Adjust seasonings.
- Serve.
- I bet this would taste good if a star anise or possibly two were thrown in with the onion, garlic, and ginger at the beginning. Or possibly, you could probably add in some Sherry just before serving as well.
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