Smoked Turkey Soup

Grrrrrgh!
Course : Turkey
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 pounds smoked turkey -- chopped
4 quarts turkey stock
2 pounds carrots -- chopped
3 ribs celery -- chopped
1 large onion -- chopped
1 large jalapeno -- chopped
3 cloves elephant garlic
6 tablespoons minced garlic
56 ounces canned tomatoes with liquid -- chopped
2 pounds frozen corn
1 pound frozen okra
1 pound frozen Crowder peas
4 tablespoons black pepper
4 tablespoons nuoc nam
4 tablespoons Worcestershire sauce
2 tablespoons dried sage -- crumbled
 

Preparation:

The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock. At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.