To make this soup lower in saturated fat, prepare it ahead of time, then cool and skim off fat that rises to the top.
6 lb. turkey breast. It should have at least 2 C. meat remaining on it to make a good, rich soup.
2 medium onions
3 stalks of celery
1/2 t. dried sage
1 t. dried basil
1/2 t. dried marjoram
1/2 t. dried tarragon
1 t. dried thyme
1/2 t. salt
1/2 t. dried rosemary
black pepper, to taste
1/2 lb. Italian pastina or pasta
- Place turkey breast in 6-quart pot. Cover with water, at least 3/4 full.
- Peel onions, cut in large piece, add to pot. Wash celery stalks, slice and add to pot.
- Simmer covered for about 2 1/2 hours.
- Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator
- After cooling, skim off fat.
- While soup is cooling, remove remaining meat from carcass. Cut into pieces.
- Add turkey meat to skimmed soup, along with herbs and spices.
- Bring soup 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
NUTRITION ANALYSIS PER SERVING: Calories, 226; Total fat, 5 grams; Saturated fat, 1 gram; Cholesterol, 93 milligrams; Sodium, 217 milligrams
