MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Susan Aaronson's Turkey Soup
 Categories: Soups, Holiday, Turkey
      Yield: 1 gallon

      1    Turkey carcass
      1 lg Onion; diced medium
      3    Celery ribs; chopped medium
      3    Carrots; medium dice
      1 c  Yellow split peas
      1 c  Green split peas
           Water; enough to cover
      1    Can chick peas
      1    Handful small pasta
           Salt and pepper

  I love turkey soup. Here's what I do. Cut the carcass in half and
  put it into a large stockpot. Add 1 huge onion; diced medium, 3
  celery ribs, chopped medium, 3 carrots, medium dice, 1 cup yellow
  and 1 cup green split peas and enough water to cover the ingredients
  by an inch or two. Let this mixture come to a boil. Lower the
  flame to a good simmer and cook for about 3/4 of an hour. Add 1 can
  chick peas, a handful of small pasta (tubetti or tubbettini are my
  favorites) and when the pasta is al dente, the soup is finished.
  Taste and adjust seasoning with salt and pepper and eat.  After the
  soup is chilled remove the carcass & pick off any pieces of turkey
  that remain. You may want to add more water, as this does produce
  quite a thick soup. Add as much as you need. The vegetables and peas
  will have flavored the broth enough to withstand the addition of
  more water. I hope you enjoy this soup.

  Recipe by Susan Aaronson
 
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