The corn and cilantro in this soup keeps it summery and the bacon adds a slightly smoky flavor. I included the recipe for the broth I used at the very bottom of the post, it is slightly sweet and compliments many soups, stews and grains very well. Bone broth is extremely nutritious for us. After the bones are stewed for a few hours the broth becomes very rich in gelatin, bone marrow, collagen, calcium and magnesium, all of which strongly contribute to healthy immune systems, joints, bones, hair and skin. However it is more beneficial to use the bones from a free range or pastured animal which is fed their natural diet (instead of cheap soy and corn products plus lots of antibiotics) if available. Toxins from chemicals and pesticides are often stored in the bone, and the skeletal structures of animals who have spent most of their lives in a small crowded pen are weaker and offer less nutrition.
- 6 cups bone broth (recipe suggestion below)
- 5 cups yellow potatoes (around 6 medium)
- 4 thick slices of bacon (keep drippings)
- 3 cups corn (3 ears)
- 2 teaspoons sea salt
- 1 onion chopped finely
- 1 garlic clove minced
- 1 rib celery chopped finely
- 1 carrot chopped finely
- 1 pinch of nutmeg
- ¼ cup cilantro minced
- Fry up the bacon in a skillet on the stove over medium heat until nice and crispy, around 10 minutes. Remove from pan and set on paper towel to cool. Strain the bacon drippings and keep 2-3 tablespoons. Heat up the bacon drippings in a large pot on the stove then add the onions and garlic and sautée for 4-5 minutes, until the onions start to soften. Add in the carrots and celery and continue to sautée for another 4-5 minutes, until they are slightly cooked. Add in the potatoes and broth, bring to a boil then reduce heat to low and leave it to simmer for 45 minutes. Remove from heat and leave for 5-10 minutes to cool slightly then blend with a hand held blender. You can also use a traditional blender but I recommend letting it cool a bit longer if so. Chop up the bacon finely and stir it into the soup, along with the corn, cilantro and nutmeg. Serve warm.
- 24 cups water
- 1 turkey carcass (I had a 15 lb turkey for size reference)
- 1 bunch parsley
- 1 ear of corn sliced thickly
- 2 carrots sliced thickly
- 1 onion quartered
- 6 cloves garlic sliced in half
- 1 tablespoon dried thyme
- 1 tablespoon black peppercorns
- 1 teaspoon dried savory
- 1 teaspoon paprika
- 1 teaspoon sea salt
- Place all the ingredients in a very large pot over high heat on the stove and bring to a boil. Reduce heat and leave to simmer for 4-12 hours. Strain and store in the fridge for a few days or freeze in smaller portions to thaw out as needed.