Broccoli Cheese Soup

This delicious, is savory broth for soups and sauces perfect. This recipe yields a lot of broth. To make even more, simply add a second package of turkey legs and double the veggies. Think you freeze it, some of them in air-tight freezer bags. It applies to the months – we have our on Thanksgiving and then made a soup in February.

1 package of Turkey Legs (6-8)

3 large carrots, chopped

1 leek, chopped

1 large onion, halved

2 stalks celery,chopped

6 branches fresh thyme

3 sprgs fresh rosemary

10 peppercorns (black, or throw in some pink, if you are adventurous)

1 head of garlic, crushed

3 tablespoons extra virgin olive oil

Preheat the oven to bake 400 degrees F and roast turkey legs into a until they are golden brown, about thirty minutes. In a large pot of soup cooker, heat oil and add all your vegetables – chopped celery, carrots, leeks and onions. Then, add sprigs of thyme and rosemaryFinally, all crushed garlic and pepper. Simmer until the vegetables turn translucent and the garlic boils down to begin.

Now add the Turkey legs. Pour in any juices from the pan. Let's let everything simmer for about 2 minutes, stirring so that Turkey join the legs or flavoring.

Fill the pot with water to about three inches below the rim. Stirring the pot and bring to a boil. Once boiling, reduce to simmer one and let sit for about two and a half hours. You should occasionally skimming foamand fat from the top.

Strain all solids.

There you go. A delicious soup for soups, stews and sauces.

And it keeps for quite a while.

You can use the same broth with chicken legs to make the wings, and bones.

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